Sous Vide Pinto Beans Recipe

For the Beans

Preheat a Sous Vide Bath to 194°F (90°C). Put the beans, water and spices in a bag and use the water displacement method to submerge - but instead of sealing the bag, allow the open end to hang over the edge of your container. You can use a spoon to capture a bean every couple of hours to check doneness - they will take about 12 hours.

To Finish

Once the beans have finished cooking, remove them from the bath, drain them and mash them well with a spoon. Meanwhile, heat 2 tbsp. Canola oil in a pan over medium high heat. Once hot, place the onion slice in the oil and cook well on both sides to infuse the oil. Remove the onion, then add the still warm mashed beans to the pan. Add canola oil a little at a time until you reach your preferred consistency, then remove from the heat. *FLAVOR OPPORTUNITY: If you want to add even more flavor to your beans, use garlic oil! Cover garlic cloves with canola oil in a vacuum bag and cook at 194°F (90°C) for 8 - 10 hours. Save the garlic confit for use in many recipes, and use the remaining infused oil for your beans!