Pinto Beans and Lentils

You should try this simple vegetarian food.  I love eating baked beans from the can but this time, I added some twist to it by adding lentils and pairing it with hot tortilla chips.  This was my dinner already.

This dish is simple to prepare.  In fact, all of them are from the shelf.  I bought a can of organic pinto beans and a bottle of lentils.  I added the celery and the multigrain tostilla chips to make it more attractive.  The finished product was a protein-rich and a surprisingly heavy meal.

It is my first time to try lentils and they taste good.  Maybe I should try cooking them myself although I heard some varieties cook longer than rice.  Some varieties need to soaked overnight in water overnight before cooking.  I will experiment more with lentils next time.  Lentils are rich in protein, fiber and iron.  They are common in Indian foods.

Amy’s Organic Beans are not as hot as I expected them to be.  It says medium anyway.  But a more spicy version is available.  The ground meat-like texture you see are actually soy based.  Pinto beans are commonly used with burritos and for refried beans.

Tostitos Multigrain is my new addiction.  They taste great even without the salsa.

The celery didn’t work well with the flavor.  I should have cooked it longer probably.

You can make this dish too with just baked kidney beans and your choice of salted chips.  Best served when hot.