by nannydeb
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nannydeb's Notes:
Expand1 cup dried pinto beans Ask a question about this ingredient
1 whole fresh jalapeno Ask a question about this ingredient
1/2 tablespoon salt Ask a question about this ingredient
3 cloves, garlic, one whole and two minced Ask a question about this ingredient
1 head regular ol' green cabbage, shredded Ask a question about this ingredient
1 cup yellow onion, slivered, we have the wonderfully sweet 1015 onions right now Ask a question about this ingredient
3 tablespoons cider vinegar Ask a question about this ingredient
4 tablespoons olive oil, divided Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
More salt & pepper to taste Ask a question about this ingredient
2 tablespoons celery leaves, chopped Ask a question about this ingredient
1/2 cup hot banana pepper rings, drained Ask a question about this ingredient
Preheat the oven to 250 degrees.
Ask a question about this stepPick through, rinse and drain the pinto beans and put them in a cast iron dutch oven. Cover the beans with about 1-1 1/2 inch of water. Add the whole jalapeno, whole garlic clove and 1/2 teaspoon salt and bring it to a boil on the stove.
Ask a question about this stepRemove from the heat and cover the pot. Place it in the preheated oven for 75 minutes, checking after 30 minutes to make sure there is still enough liquid.
Ask a question about this stepMeanwhile in a large skillet, heat two tablespoons olive oil over medium high heat. Add the minced garlic and slivered onions and cook them 2-3 minutes.
Ask a question about this stepAdd the shredded cabbage and cook another 3-4 minutes or until it turns bright green and slightly wilted. Remove from the heat.
Ask a question about this stepIn a small bowl, whisk together vinegar, 2 tablespoons olive oil, Dijon mustard, lemon juice and sugar. Add salt & pepper to taste. Set aside.
Ask a question about this stepWhen beans are done, drain them and toss them in a large serving bowl with the cabbage mixture. Drizzle the dressing over and add the celery leaves and banana pepper rings. Toss again to coat.
Ask a question about this stepServe cold or at room temperature.
Ask a question about this stepExactly the type of recipe I'm going for these days. I'm going to try it. Looks filling and very nutritionally dense. I'm always worried about using salt when cooking beans though. One bad experience when black beans never properly softened when cooked in salted water has made me shy about it.
I always salt them, but then I'm a salt-a-holic. Read this:
http://www.finecooking.com/item/9162/cooking-beans-in-salt-water
Of course, you can add salt later or up it in the dressing.
I'm saving this! I have a load of cooked up pintos in the freezer!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Love the flavors you are packing in to this. Yum.