Pinto Beans and Tofu Recipe
Ingredients
| Dried pinto beans - 1 1/2 cups, picked over, rinsed, and soaked overnight, or 3 cups canned pinto beans, drained and rinsed | ||
| Olive oil | 1 Tablespoon | |
| Spanish onion | 1 Large, peeled | |
| Garlic | 4 Clove (5gm) | |
| Coriander | 2 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Tomatoes | 1 Cup (16 tbs), crushed | |
| Water | 2 1/2 Cup (16 tbs) | |
| Bean cooking water - 1/2 cup | ||
| Firm tofu - 1 1/4 pounds, cut into 1/2-inch cubes | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Scallions | 4 | |
| Brown rice - 4 to 5 cups cooked | ||
Directions
MAKING
1. In a large pot cover the dried beans with water, bring the water to a boil, reduce the heat and simmer the beans until they are tender, approximately 1 1/4 hours.
2. Drain the beans, reserving 1/2 cup of their cooking water and set the beans aside.
3. In a large dutch oven heat the olive oil over medium heat, sauté the onion stirring often, until it is soft and then sauté in garlic stirring constantly, until it is fragrant.
4. Add the coriander, cumin and cinnamon and saute stirring constantly, 1 minute more.
5. Adding the tomatoes, water and bean cooking water, bring the ingredients to a boil, then reduce the heat, simmer the mixture, stirring it often, for 10 minutes and set the mixture aside.
6. To the tomato-based sauce add the cooked beans and tofu and gently stir the ingredients, without mashing the tofu.
7. Lower the heat and simmer the mixture for 15 minutes.
SERVING
8. Season with the salt and pepper, garnish with the scallions and serve with the brown rice.
1. In a large pot cover the dried beans with water, bring the water to a boil, reduce the heat and simmer the beans until they are tender, approximately 1 1/4 hours.
2. Drain the beans, reserving 1/2 cup of their cooking water and set the beans aside.
3. In a large dutch oven heat the olive oil over medium heat, sauté the onion stirring often, until it is soft and then sauté in garlic stirring constantly, until it is fragrant.
4. Add the coriander, cumin and cinnamon and saute stirring constantly, 1 minute more.
5. Adding the tomatoes, water and bean cooking water, bring the ingredients to a boil, then reduce the heat, simmer the mixture, stirring it often, for 10 minutes and set the mixture aside.
6. To the tomato-based sauce add the cooked beans and tofu and gently stir the ingredients, without mashing the tofu.
7. Lower the heat and simmer the mixture for 15 minutes.
SERVING
8. Season with the salt and pepper, garnish with the scallions and serve with the brown rice.
Chef
