During my gap year, I had to spend some time in Johannesburg getting medical treatment. My parents were unable to travel with me for one of my many trips there, so a nurse generously let me stay in her house for a couple of weeks. I had a lovely time getting to know her, playing with her dog when she was away during the day, and eating her delicious cooking in the evenings.
Before moving to Jo’burg, the nurse had worked at a clinic in Namibia. The Namibian nurses had taught her many delicious vegetarian dishes, including a fabulous way to prepare beans. These Namibian beans became an instant favorite of mine. They are fabulous straight out of the pot – and possibly even better the next day, spread on a low carb tortilla with a little fat free sour cream. Mmmmm….
2 lb dried pinto beans
1 cup fresh tomatoes, chopped
1 ½ cups chopped onion
salt to taste
- Follow package directions for soaking beans.
- In a large pot, combine onions, tomatoes and beans. Pour in enough water to cover plus one inch.
- Bring beans to a boil, remove any foam from the top of the water. Reduce heat and simmer for 4-5 hours.
- Remove 1 cup of beans from the pot. In a medium bowl, mash beans into a paste. Return the paste to the pot and stir (this will thicken the beans). Salt to taste.
- Yields 16, 5 point servings
These can also be made in the crock-pot. Just leave the beans, tomatoes, water, and onions over high heat for 7-8 hours.