I was originally thinking of serving this as a side dish, but it was so freaking good that I had to eat a bigger portion. So it made our whole lunch, along with some salad and warm bread. I used fresh pinto beans but you can make this with dry pinto beans as well. Just soak them overnight and cook them for 15 minutes more.
500 gr (1 pound) fresh pinto beans
a small garlic, whole, unpeeled
3 bay leaves
1 medium potato, peeled and halved
1 medium tomato
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
¼ cup fresh parsley, chopped
5 cups vegetable broth
Salt and pepper to taste
Place the fresh pinto beans and the vegetable broth in a deep pot. Cut the top part of the garlic and add it in the pot along with the bay leaves, potato and tomato. Place the pot on the stove and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 30 to 45 minutes, until the beans are soft and nicely cooked. Remove the potato, tomato and garlic and place them in a plate with ¼ cup of the cooking vegetable broth. Drain the beans in a colander, reserving some of the vegetable broth, enough to cover them once you put them back in the pot. Squeeze the garlic out of its skin. It will be very soft and creamy. Peel the tomato skin (it will be very easy to remove it with your fingers). Start mashing the tomato, potato and garlic in the reserved ¼ cup of cooking broth. Add salt and pepper and a bit of olive oil. Throw this mixture back to the pot with the beans and mix well. Serve hot in a deep dish topping with extra virgin olive oil, balsamic vinegar, chopped fresh parsley and warm bread. Enjoy!