Pinto Bean Salad with Garlic and Olive Oil

Serves 4
Prep time: 8 hours
Cook time: 2 hours

India Tree Pinto Beans tossed with India Tree Mediterranean Oregano, India Tree Basil, and India Tree Herbes de Provence create a fragrant bean salad.

Ingredients

• 1 pound Pinto Beans
• 1 teaspoon India Tree Tellicherry Peppercorns
• 6 ounces diced, roasted tomatoes with garlic
• 7 large peeled garlic cloves
• 1 teaspoon Basil
• 1 teaspoon Mediterranean Oregano
• 1 teaspoon Herbes de Provence
• 1/2 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Pinch of India Tree Sea Salt
• 2 1/2 cups chicken stock

Equipment

• Large pot
• Medium-sized bowl
• Sharp paring knife
• Serrated knife for tomato

Instructions

1. Soak Pinto Beans for 8 hours or overnight.
2. Combine beans, tomatoes, garlic, Mediterranean Oregano, Basil, and Herbes de Provence, and 1/2 cup olive oil and 1 tablespoon of balsamic vinegar in a medium pot.
3. Add chicken stock to cover by 1 inch (about 2 1/2 cups).
4. Bring to boil; reduce heat to medium-low and simmer, partially covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35-45 minutes for fresh or frozen and up to 1 1/2 hours for drying.
5. Skim any foam from the surface.
6. Season with Sea Salt, Tellicherry Pepper, and more oil, if desired.
7. Let cool in cooking liquid; cover and chill.
8. Return to room temperature before serving.
9. Serve beans warm or at room temperature.