PHOTOGRAPHY: TASTE OF HOME

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What you need:

• 12 oz. pinto beans, canned is fine just drain and rinse. Or you may use fresh dried pinto beans, you will have to soak them overnight in water enough to cover them.  
• 2 tbsp. olive oil
• 2 onions, sliced
• 2 garlic cloves, finely chopped
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 14 oz. canned chopped tomatoes
• 2 tbsp. tomato paste
• 1 tbsp. torn fresh basil leaves
• 2 tsp. chopped fresh rosemary
• 1 bay leaf
  
• salt (if you must) and pepper
• 2 oz. cup black olives, pitted and halved
• 2 tbsp. chopped fresh parsley to garnish

What to do:

1.  a. For dried beans that have been soaked overnight. Drain and rinse the beans. Place in a large pan, add enough cold water to cover, and bring to a boil.  Reduce the heat, then cover and let simmer for 1-1/4 to 1-1/2 hours until almost tender.  Drain, reserving 10 fl oz cups of the cooking liquid.  b. For canned beans, after having drained and rinsed them, place in a large pan of water to cover, and let simmer for 45 minutes, drain and set 1-1/4 cups of the cooking liquid aside.  

2. Heat the oil in a heavy-bottom pan over medium heat. Add the onions and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and bell peppers and cook, stirring occasionally, for 10 minutes. 

3. Add the tomatoes and their can juices, the reserved cooking liquid, tomato paste, basil, thyme, rosemary, bay leaf, and beans.  Season with salt and pepper. Cover and simmer for 40 minutes.  Transfer to a warmed serving dish, sprinkle with the parsley, and serve immediately. 
 *Make twice the amount and have for lunch the following day, perfect to take to work with you!  

** Recipe from The Perfect Vegetarian 

Bon Appetit!