Perfectly Seasoned, The Recipes

A delectable vegetarian recipe for the Haight-Ashbury neighborhood. Easy to make and best enjoyed with some crusty bread or crackers, this dish comes together with very little effort beyond chopping a few ingredients and letting the stove do all the work.

Ingredients

1 lb cherry tomatoes
6 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 medium onion, diced
1 red bell pepper, diced
1 cup dry pinto beans, soaked 4-8 hours
1 tbsp Haight-Ashbury Seasoning
1/2 cup queso fresco, crumbled
Kosher salt

Directions

Position a rack in the center of the oven and preheat to 300°.

Line a baking sheet with aluminum foil and spread the cherry tomatoes and garlic evenly on the sheet. Drizzle 1/4 cup olive oil evenly over the top and sprinkle lightly with about 1/2 tsp kosher salt. Roast in the oven for 1 1/2 hours until tomatoes are soft and beginning to burst, tossing halfway through cooking time.

Meanwhile, cook the beans. In a medium saucepan over medium heat, add about 1 tbsp olive oil, the onion, and the bell pepper. Saute for 3-4 minutes until the vegetables begin to soften. Add the beans along with their soaking water and enough fresh water to cover the beans by 2 inches. Set the heat to medium-high and bring to a boil. Cook beans uncovered at a rolling boil for 10-15 minutes, then lower the heat to medium-low, cover slightly with a lid, and simmer for 30 minutes.

When the beans begin to soften, add a small pinch of salt and 1 tbsp Haight-Ashbury Seasoning. Continue simmering beans until they are cooked all the way through with no graininess in the center and liquid has reduced to just barely covering the beans. Add more water as necessary to prevent the beans from burning.

When ready to serve, spoon beans into a bowl, top with roasted tomatoes, and crumble queso fresco over the top. Serve with crusty bread.

Ready to make this recipe?

Buy the seasonings you need to make Pinto Beans with Roasted Tomatoes!