Saucy Pinto Beans with Rice and Slaw
From: Ian Seddon's Cookbook
🥘 Ingredients
- medium shallots 2
- medium limes 4
- agave nectar 3 tsp
- Kosher
- Extra
- Sofrito 3 cup
- cans pinto beans 3
- vegetable broth ½ cup
- cilantro leaves and tender stems 1 ½ cup
- thinly sliced green cabbage from 6 cup
- Cooked White or Brown Rice (Stovetop Version 2) 3 ½ cup
- Chipotle Sauce ½ cup
- big handful tortilla chips ¼ cup
If you cooked beans from scratch, add 1/2-1 cup bean cooking liquid in step 3, adding more as needed. Not a fan of cilantro? Use flat-leaf parsley instead. If you bought pepitas instead of tortilla chips, toast 1/2 cup pepitas—half for this recipe and half for the Tortilla Casserole. Heat a frying pan over medium heat. After a minute or two, add the seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. Storage: Store leftover beans, rice, and slaw separately in the fridge. The beans and rice will stay good in the fridge for 4 days; the prepared slaw for 1 to 2 days, so make just as much as you can eat. Store the pickled shallots and Chipotle Sauce separately. Reheat the rice as listed in step 3(c). Reheat the beans in the microwave or on the stove with a splash of water (or broth) as needed. Assemble as listed in step 5 right before serving. Nutrition boost: For more veggies, top your bowl with pico de gallo or fresh chopped tomatoes, and/or add some shredded carrots to your cabbage. For added protein, sprinkle with pepitas and hemp seeds. Shortcut: If you bought store-bought pickled onions, skip pickling the shallots.
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1Gather: medium shallots , medium limes , agave nectar , Kosher salt and freshly cracked black pepper. For the saucy pinto beans: Extra virgin olive oil, Sofrito , cans pinto beans , vegetable broth , cilantro leaves and tender stems , thinly sliced green cabbage from , Cooked White or Brown Rice (Stovetop Version 2) , Chipotle Sauce , big handful tortilla chips .
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2Slice the shallots as thinly as you can (a mandoline helps). In a small bowl, combine them with 1/4 cup lime juice, 1 tsp agave, and a pinch of salt. Add a bit more lime juice if needed to cover. Set aside to pickle.
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3Heat a Dutch oven or large, deep sauté pan over medium-high heat with a drizzle of olive oil. Once warm, add the Sofrito and cook until warmed through, about 3 to 5 minutes, stirring occasionally. Meanwhile, drain and rinse 1 can of beans. Don’t drain the other 2 can of beans.
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4Add the drained (1 can) and undrained (2 can) beans to the pan. Stir well. Add the vegetable broth. Simmer for 15-20 minutes until saucy, stirring occasionally. If it gets too thick/dries out, add more broth to keep it saucy. While the beans cook, prep the other ingredients: Prepare the cabbage slaw (make only as much as you plan to eat). In a serving bowl, combine the cabbage with 2 tbsp of lime juice and 2 pinch of salt. Massage with your hands for 30 seconds to slightly soften. Stir in 2 tsp agave. Taste, adding salt/pepper to taste and more lime juice or agave until it tastes tangy and just slightly sweet. Chop the cilantro. Add the Cooked White or Brown Rice to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.)
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5Remove the beans from the heat. Stir in a couple glugs of olive oil ( timer tbsp), 1-2 tsp lime juice, and the chopped cilantro. Taste, and add salt/pepper or more lime juice as desired. Transfer slightly more than half of the Saucy Pinto Beans ( timer 1/2 cup) to an airtight container and, once cooled, refrigerate to use in the Tortilla Casserole. Use the remaining Saucy Pinto Beans ( timer cup) for this meal.
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6Serve the Saucy Pinto Beans and warm rice in bowls. Top each with timer tablespoons of Chipotle Sauce, cabbage slaw, and pickled shallots plus a bit of pickling liquid. Use your hands to crush the tortilla chips on top (if using), then serve.