Pinto beans are often seen as a Southwestern ingredient, but here, we’ve given them a distinctly Mediterranean twist with Parmesan cheese, garlic and vinegar with tarragon. If you’ve never had tarragon before, it’s one of the most popular herbs in French cuisine. It’s a soft herb with a vaguely licorice-like flavor. It pairs well with lighter meats like chicken and fish–in some countries, it’s even used to flavor soda! But here, we’ve steeped it in white wine vinegar. The almost sweet tarragon softens the puckery vinegar into something mellow and delicious.
The rest of this easy pinto bean salad recipe is incredibly simple: diced onion, garlic, salt, pepper, oil. The other star ingredient besides tarragon is fresh grated Parmesan cheese. Don’t use the stuff out of the green can–look for a block of real Parmesano Reggiano from Italy. Grate it with the smallest holes on your box grater until it’s a fine powder. You’ll be amazed at how nutty, salty and downright delicious fresh Parmesan cheese can be. If you’re looking for a different spin on the recipe, try this with Asiago or feta cheese.
Add a bright pop of flavor with diced tomatoes or olives and enjoy with a glass of crisp white wine!
- 1 1/8 cups of Randall Pinto Beans, drained and rinsed
- 1/2 medium onion
- 1 small clove garlic
- 1/3 cup fresh grated Parmesan cheese
- 6 tablespoons olive oil
- 2 teaspoons white wine vinegar with tarragon
- 1/2 teaspoon salt
- fresh ground black pepper
Finely chop half of an onion and mince a clove of garlic. Combine the Randall Pinto Beans with the other ingredients and mix well. Chill and serve with tomatoes, olives, and other fresh or marinated garnishes of your choice.
Serves 4 to 6.
Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.