Pinto Beans Masala

I've been trying to cook beans and bringing them for lunch for a couple weeks now. The taste and texture has never been quite right until I stumbled upon this Indian vegetarian dish by Chetna (well, technically her Mom). The original recipe calls for kidney beans which I do not have, but what I do have is Pinto beans. So I rolled with that. It turned out great! It's great for meal prep as well. I take a box of this and some cooked quinoa for work lunch and refrigerate the rest.

Ingredients

Veggies

• 1.5 cups pinto beans
• 6 cups of water
• 1 tsp of salt
• 1 yellow onion
• 3 cloves of garlic
• 1 tbsp oil
• 2 roma tomatoes

Spices

• 1 tbsp coriander powder
• 1/2 tsp cayenne powder
• 1/2 tsp paprika
• 1 tsp turmeric powder
• 1 tsp garam masala
• salt to taste

Instructions

1. Soak beans for 4 hours to overnight
2. Rinse beans thoroughly and put them in the pressure cooker with 6 cups of water and 1 tsp of salt. Cook under high pressure for 30 minutes or until tender.
3. While beans are cooking, puree the onions and garlic in a food processor. 
4. In a heavy bottom pot or dutch oven, heat 1 tbsp oil.
5. Add the onion and garlic puree to the pot, cook and stir constantly.
6. While onion and garlic is cooking, puree the tomatoes in the food processor.
7. When the onion and garlic is turning golden and some fond forms in the pot, stir in the tomatoes and all the spices and some salt.
8. Scrape down the fond and cook the mixture for a couple minutes to incorporate the flavor.
9. Add the beans and the cooking liquid to the pot. Bring to a boil and simmer uncovered for 40 minutes to an hour, stir occasionally until desired consistency. I like a thick soupy texture. Add salt to taste.