Directions:

• Soak the dried pinto beans for 2 hours in cold water in a pot.
• Bring the pot to the boil, do not cover the pot and simmer for about 10 minutes. Make sure the beans become do not become tender.
• Drain and rinse the cooked beans under cold water and set them aside.
• Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
• Add the carrots, and whole garlic cloves combine well and sauté for another 2 minutes.
• Stir in the tomato paste and sugar, season with salt. Combine well.
• Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
• Bring the pot to the boil; then turn the heat to low, cover the pan.
• Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt if needed.
• Serve at room temperature or cold, garnished with chopped parsley and wedges of lemon by the side. Alternatively garnish it with fresh arugula leaves and shredded parmesan.

Asli Mutlucan is a Meatless Monday ambassador from Bronxville, NY. This recipe for Pinto Beans in Olive Oil is inspired by the cultural exchange of the Mediterranean basin. 

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