I think one of the biggest changes in how I cooked beans came when I read from someone that you should treat beans like you were making a broth. If you’ve ever made a stock or broth, you know it’s fairly simple but using quality ingredients (and a lot of them) makes the broth. And so, I began to treat my beans like this. To this day, I still experiment with the ingredients and different varieties. I want to be able to feel as though I would happily eat the beans all by themselves (which with solid home-cooking techniques, it’s an easy task!)
Below is one of my favorite pinto recipes. It’s nothing too adventurous but these are the beans I use on grain bowls, tacos, and even nachos (like these ones I shared on instagram). Start with the dry bean and you won’t be disappointed!