Vegan? Catholic who abstains from meat on Fridays? Or just looking for a hearty fall recipe?
The Star posted a recipe for Old Style Pinto Beans the other day from a cookbook called Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing (affiliate link), and if you’ve got a reasonably stocked kitchen, you probably have everything you need.
There are instructions for both slow cooker (yay!) and stove top cooking, and uses dried beans with no pre-soaking required. (Well, they have to cook for a long time, but with a slow-cooker, that’s no problem.) I didn’t have pinto beans on hand so used my stash of romano beans instead.