- 8
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 2 bay leaves
- 2 tablespoons soy sauce
- 1 tablespoon paprika
- 1/2 teaspoon dried Mexican oregano
- 1 small poblano pepper
- 1 medium red bell pepper
- 1 1/2 cup canned crushed tomatoes
- 1 1/2 cup diced white onion
- 1/2 teaspoon minced garlic
- 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped cilantro
Preparation
Step 1
Preparation
Place beans in a stockpot with 6 cups water. Stir in bay leaves, soy sauce, paprika and oregano. Bring to a simmer over medium heat. Remove from heat and let sit overnight.
Blacken poblano and red bell pepper over a high gas flame or under a broiler. Remove skin, core and seeds. Chop. Stir into beans along with tomatoes, onion, garlic, TABASCO® Chipotle Sauce, brown sugar, salt and pepper. Cook for 2-3 hours or until done over medium heat; alternatively, cook for 6-8 hours on low heat in a slow cooker. The beans should be soft and creamy. Stir in cilantro.
Top with a dollop of
Chipotle Cream & Mexican Cheese. Serve alongside
Cilantro Lime Rice as a side dish for
Grilled Skirt Steak & Chipotle Onions or
Chipotle Brined Chicken Tinga.
Makes 8 servings.