Pinto Beans

By pumpkinpassion

Ingredients

• Pinto beans about 2 cups dried
• Stock or water
• Onion 1 medium, chopped
• Garlic 3-4 cloves, minced
• Red chile powder New Mexico is best. Found in the Hispanic section of the grocery store, usually in cellophane packets.
• Vegetable oil for sauteing garlic and onions (optional)

Details

Adapted from blog.craftzine.com

Preparation

Step 1

1. Rinse the dried pinto beans, and sort through them for any stems, rocks, etc. that might have come along for the ride.

2. Put the beans in a bowl, cover with water, and let soak overnight. This softens the beans and cuts down on the cooking time substantially.

3. Drain the beans and rinse them again.


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4. Chop the garlic and onions, and saute them for 5 minutes or so in the bottom of a large cooking pot or Dutch oven. Add the drained beans and saute for a few more minutes. (If you're using a really rich stock, adding meat to the pot, or wanting a very low-fat version, you can omit this step.)

5. Cover the mixture with water or stock and bring to a soft boil. Turn down to very low, and let simmer for a couple of hours, adding water as needed.

6. When the beans change color but are still firm to the touch, add a couple of tablespoons of chile powder and some salt and pepper. Stir well, and continue to simmer for another hour.

7. The beans are done when they're soft and mashable. Season with salt and chile powder as needed.

8. Serve in a bowl with chile sauce, chopped onions, and/or crumbled chorizo. Warm flour tortillas, preferably homemade, are a mandatory accompaniment.