RECIPE: Easy recipe, REC: Chipotle Pinto Beans

[dawn_mo]

I made this yesterday for a friend and it was very tasty. I added some Mexican oregano, jalapeno pickle juice and garnished it with fresh cilantro. I served it over some jasmine rice cooked with salsa. I didn't add as much chipotle as I would have liked due to the wimp factor in my house. I added some bacon since that was what I had on hand, but I don't think it really needed it. This would be great made with black beans.

I have the leftovers cooking in my crockpot in a batch of chili.

Chipotle Pinto Beans Recipe #146549

This is great served over corn bread on a cold winter day. If you can't find a ham hock, use a couple of slices of bacon. Also make sure that your chipotle pepper is straight from the can. I used one that had been in the refrigerator for months and it didn't add much flavor to things.

by Valeria

55 min | 10 min prep

SERVES 8

1 lb dried pinto bean, soaked overnight

2 cups chopped tomatoes

1 cup chopped onion

1 tablespoon garlic

2 teaspoons ground cumin

1 teaspoon chili powder

1 whole chipotle chile in adobo

1 ham hock (optional)

Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes.

Add the remaining ingredients, cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.

 

[amanda_pennsylvania]

Oh, this sounds good.

 

[evan]

Yummy. I'm definitely trying this.

 

[angak]

Heads up to Heather---this would sweat that fever out of you, as would the tomato soup at 16784

both quite healthy and comforting too.

 

[heather_in_sf]

Oh, thanks, I've started brining the beans! I have some Rancho Gordo beans, mmm

 

[heather_in_sf]

I made this today, Thank you Dawn for such a nice recipe!

Since I'm just using what's on hand in my pantry, here are my modifications from Dawn's recipe:

5 slices Father's BBQ bacon, chopped (OMG this is just the best bacon ever)
a sweet onion
Rancho Gordo yellow eyed beans, brined overnight, in 2 T salt plus water to cover
a large jar home canned (but not by me) San Marzano tomatoes in early girl purée - about 6-7 tomatoes, squished by hand
for chile powder I used Aleppo
I put the chipotle in a little muslin bag for removal later. It was plenty hot!

Since I had brined the beans, I cooked the bacon in the pot, then added the onions & garlic, then everything else. I also added about 1 more cup of water. They cooked for 60 minutes. Oh, and I added a bay leaf.

Over a scoop of brown rice, this felt so good to eat and so delicious.

Now off to bed!

 

[angak]

oh my, that sounds so good!