RANCH BEANS

By Joelene

Ingredients

• 4 cups dried pinto beans
• 4 cups minced yellow onions plus 1 1/2 cups diced
• 1/2 cup pure chile powder
• 1/4 cup kosher salt
• 1/2 bunch cilantro, stemmed and chopped
• 4 tablespoons olive oil
• 2 cups red bell pepper, diced
• 2 cups green bell pepper, diced

Preparation

Step 1

Wash the beans and sort through them to remove any foreign particles and broken beans. In a stockpot, cover the beans with cold water by 6 inches and soak them 6 hours, or overnight. Be sure the beans remain covered with water during the soaking process.

WHEN READY TO COOK:
Drain the beans and return them to the same pan. Cover them with fresh water by 1 1/2 inches. Add the minced onions, chile powder, salt and cilantro and stir to blend. Bring the beans to a boil over medium heat. Reduce heat, cover, and cook until the beans are tender, about 2 1/2 hours. From time to time check and stir the beans. If necessary, add water as needed. Near the end of the cooking time the liquid should be almost absorbed.

Close to serving time, heat the olive oil in a large saute pan. When the oil is very hot, add the diced onions and peppers and cook them quickly, about 6 minutes, stirring and tossing, until crisp but tender. Stir this mixture into the beans. Serve at once.