Pinto bean and thyme stew

Thyme is an ancient herb well used by the early Egyptians, Greeks, and Romans, so I guess it’s good enough for us.  Forming a low shrub, the thyme in our back yard garden thrived this year.  Sampling a fresh bit recently, I was struck by its peppery taste and pungent aroma.  Beans!  …I thought… no, pinto beans in particular.  This herb would do very nicely with pinto beans.  So here is the result.  Of course, one could prepare dried beans, soaked overnight, and be a purist, but I am sensitive to the busy parent who must prepare dinner in 20 minutes.  So with a slight sacrifice to perfectionism, here is a quick but tasty dish.    

Use fresh thyme if at all possible.  Green, flexible stems may be chopped up with leaves attached.  For the woody stems, strip the leaves off first with your fingers.  The essential oils of thyme are volatile, so only add to the stew for the last 5 minutes of cooking, else all the good stuff will cook away.

3 Tbs. EVOO

Few flakes hot red pepper, to taste

1 medium yellow onion, diced

1 medium red pepper, seeded and chopped

2 cloves garlic, sliced thin

1 can (6 oz.) tomato paste

2x6oz. cans water

2x15.5 oz cans pinto beans, drained

1 very generous, heaping tablespoon of fresh chopped thyme

Freshly grated black pepper to taste

Freshly grated Pecorino Romano cheese

Warm the olive oil in a deep skillet or Dutch oven to medium heat.  Add the red pepper flakes, onions, and red peppers.  Sauté until onion begins to turn brown, but do not burn.  Add sliced garlic for the last two minutes.

Empty the can of tomato paste then two cans of water (12 oz. in all) and stir till well mixed.  Add pinto beans, bring mixture to boil, then reduce heat and simmer for 15 minutes.  Add fresh thyme and simmer for 5  additional minutes.   Top with freshly grated black pepper and stir well.

Serve topped with Pecorino Romano, and green salad and freshly made garlic toast as sides. 

May be served over rice to make a hearty entrée.  

Buon appetito!