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If you are good about keeping a well-stocked pantry, you probably have some bags of beans lying around. From time to time, check the “best before” date on the bags. Or if you buy in bulk and put the beans into jars, put a little sticker on the jars with the date you purchased the beans. Although dried beans won’t spoil, older beans can become hard and brittle, and sometimes they don’t soften properly when you cook them.

I tend to go through this exercise at the end of the year or beginning of the new year, and consequently we have been eating a lot of beans recently. It is not a bad thing as they are so economical and filled with protein and fiber. They are also a good source of B vitamins and folic acid.

This year I found a bag of pintos that I had bought on a whim more than a year ago. I simmered them with onion and garlic, and they softened beautifully. Not only did I enjoy the beans with their broth on their own but I used them for several other filling and satisfying main dishes. With pinto beans you can go Mexican or Mediterranean. They resemble borlottis, so in addition to the vegetarian chili and the tostadas I made, I used them in a few Italian dishes that normally call for borlottis or cannellini, all comforting, sustaining dishes for cold winter nights.

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A Big Pot of Simmered Pintos: A simple pot of savory beans can be a meal or the first step in another dish.

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Pasta e Fagiole: A classic Italian bean and pasta soup makes a delicious meal.

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Vegetarian Chili With Winter Vegetables: A thick satisfying dish with sweet flavors and a comforting texture.

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Bruschetta With Smashed Beans, Sage and Kale: Seasoned greens and a bit of cheese turns bruschetta into a meal.

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Tostadas With Beans, Cabbage and Avocado: A great buffet dish that skips frying the beans in lard.