Pinto Beans with Sage
A long cooking time softens pinto beans; their mellow flavor is emboldened by bits of smoky bacon. A sprinkle of chopped, fresh sage added at the last minute brightens the dish.
- Servings: 10
Source: Martha Stewart Living, January 2007
- 2 cups dried pinto beans, picked over
- 3 tablespoons unsalted butter
- 1/4 cup olive oil
- 1 small yellow onion, cut into 1/4-inch dice
- 6 garlic cloves, minced
- 7 slices apple-smoked bacon, cut into 1/4-inch pieces (about 1 1/3 cups)
- 4 1/2 cups homemade or low-sodium store-bought chicken stock
- 8 fresh sage leaves, plus more, coarsely chopped, for garnish
- Coarse salt and freshly ground pepper
Place beans in a large bowl, and cover with water by 2 inches. Loosely cover, and soak in the refrigerator overnight.
Preheat oven to 375 degrees. Drain beans. Melt butter with oil in a large saucepan over medium-high heat. Reduce heat to medium, and add onion, garlic, and bacon. Cook, stirring occasionally, until bacon is translucent, 4 to 5 minutes.
Stir in stock, beans, and sage. Bring to a boil; cover, and transfer to the oven. Bake until beans are tender, about 1 hour 45 minutes. Season with salt and pepper, and garnish with chopped sage.