It's an off-day today. Which doesn't really distinguish today from most of the days of the past month, really, now does it?

As the parent of a vegetablearian daughter (nay -- a vegan daughter!!!111one111!!), I'm always on the lookout for simple, satisfying and repeatable dishes that I can make for the whole family. Today's contribution is drawn from the very essence of simple, satisfying, and repeatable: pinto beans.

Yea, I know. Gloppy refried beans on your tray on "Mexican food" days in school. Ugh. But I'm here to tell you that, properly made, pinto beans are sublime. And really easy to make.

My recipe has three steps to it: soaking, simmering, and finishing. While I add some minor bells and whistles, the approach is simplicity itself. Anyone can make a great bowl/plate of beans. And trust me, these are deliciously creamy and flavorful. You will question why anyone would ever buy canned refried beans after making these.
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