Pinto beans with dill from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • garlic
  • parsley
  • thyme
  • tomatoes
  • pinto beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 24, 2015

    p. 244 - This produced a terrifically flavourful and unique bean salad. Prep is straight-forward beans are soaked overnight then boiled with parsley, sage, garlic, thyme, onion and tomato then drained with some cooking liquid reserved. When cool, dill, crushed garlic and evoo are added. In the wrap up S&S mention that this dish is terrific served with roasted tomatoes. I happened to have some on hand along with a few grilled green onions so I tossed those in as well. This was wonderful. Creamy beans, the tang of the tomato, the freshness of the dill. I’m so happy to have discovered this at the beginning of the summer months as it will undoubtedly become a bbq staple here. I’d highly recommend this recipe. I used borlotti vs pinto beans as S&S noted this would make a suitable substitute and we always have borlotti beans on hand. Photos here:

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