With inspiration from the Caucasus region – the birthplace of wine – pantry staples transform into a deliciously wine-friendly bean salad.
Ingredients
- 2 large yellow onions
- ¼ cup olive oil or neutral cooking oil
- 2 14-oz cans of pinto beans
- ¾ tsp ground cinnamon
- 1 tsp ground coriander
- 2 tsp white balsamic vinegar, or to taste
- Fresh cilantro leaves for garnish
Directions
Peel and slice the onions root-to-stem into ¼” thick slices. In a wide, straight-sided skillet, heat the oil over medium heat and stir in the onions and a small pinch of salt. Stir the onions every few minutes to prevent sticking and burning. Whenever they start to dry out, add a splash of water to rehydrate and help them cook through.
Meanwhile, drain the canned pinto beans in a sieve set over a mixing bowl or measuring cup to capture the cooking liquid.
When the onions are soft, stir in the ground spices and the drained beans, adding about a cup of the reserved bean liquid. Cover the pan, lower the heat, and bring to a gentle simmer. Simmer 8-10 minutes to let the flavors blend, adding more bean liquid if needed to maintain a thick ragout texture. Remove the pan from the heat and let cool to room temperature. Season to taste with white balsamic vinegar, and serve at room temperature, garnished with fresh cilantro leaves.