Pinto beans are among our favorite beans. I have to admit that I do not cook pinto beans very often because they take long too cook (1,5 hours). But yesterday when I saw that I had a bag of them I decided to bite the bullet and make a version of Boston baked beans. The kids really dig the sweet flavor of baked beans, but I like to make them a little spicy as well.
2 cups dry pinto beans, soaked overnight and rinsed well
1 large onion, chopped
4-6 garlic cloves, grated
2 bay leaves
6 cups vegetable broth
2 tsp. cumin
1 tsp. dried thyme
1 tsp. sea salt
2 tbsp. maple syrup
2 tsp. Annie’s Worcestershire sauce
2 tsp. cornstarch mixed with 1-2 tbsp. water.
Combine in large saucepan pintos, onion, garlic, bay leaves, and broth and bring to a boil. Skim of any foam that is developed during the cooking process.
Turn heat to medium/high. Add the cumin and thyme. Maintain a gentle boil for about 1-1 ½ hours, until beans are tender. Stir once in a while. Add more water if necessary.
Add salt, maple syrup, Worcestershire sauce and lower heat to a simmer. Stir often but be careful not to break beans and end up with mashed beans. Reduce liquid by 1/3 and then add cornstarch mixed with water and stir. Continue to simmer until leftover liquid is thick like syrup.