Serves: 4
Total Calories: 311

1 pound dry pinto bean
3 tablespoons tamari sauce
1 tablespoon balsamic vinegar
6 bay leaves
20 sun dried tomatoes halved, then cut into pieces with scissors
1 onion chopped
3 cloves garlic pressed, or to taste

1. Pick through the beans to remove any dirt, stones, or damaged beans, then wash and drain. Place the beans in a large bowl and add enough water to cover by approximately 2 inches. Soak for 8–10 hours. Drain and rinse.

2. Place the beans in a large, heavy kettle such as a cast-iron Dutch oven and add enough water to cover by approximately 2 inches. Cover and bring to a boil over high heat. Reduce the heat to low and gently simmer, stirring occasionally, for 1 hour.

3. Add the tamari, vinegar, bay leaves, tomatoes, and onion, and simmer for 1 hour more, or until the beans are very tender and the mixture has thickened. Add more water as needed. Remove the beans from the heat and add the garlic.

4. Garnish with finely chopped fresh herbs such as parsley, cilantro, garlic chives, or basil. Serve as is alongside sliced tomatoes and cornbread, or over rice, millet, or polenta.

VARIATIONS
Stir cumin and cayenne pepper to taste into the beans and garnish with fresh cilantro and salsa for a Mexican-style dish. Serve with corn tortillas, avocado, and a green salad.

Nutritional Facts:

Serves: 4
Total Calories: 311
Calories from Fat: 0

More Recipes from the For the Love of Garlic Cookbook:
Garlicky Orange-Poppy Seed Chicken
Stephen's Garlic-Herb Baked Chicken
Garlic and Sage Turkey Burgers
Chicken Provencal (40 Clove Chicken)
The Artist's Poached Chicken
Lousie's Garlic Marinated Grilled Salmon
Easy Shrimp in Garlic-Wine Sauce
Red Lentil Loaf
Grilled Rosemary-Skewered Garlic-Marinated Shrimp
Ginger-Garlic Tofu
Pinto Beans A Ma Facon
Black Bean-Stuffed Yellow Peppers
Simple Springtime Pasta
Lazy Guy's Pasta with Tomatoes and Garlic
Polenta-Stuffed Portabella Muchrooms
Grandma's Oatmeal Burgers
Vegetable Pot-Au-Feu (Baked Vegetable Stew)