Mexican Pinto Beans
Ingredients
The beans
-
1
lb
dry pinto beans
-
1
teaspoon
salt
The aromatics and spices
-
1–2
tablespoons
olive oil
-
1
medium
onion, diced
-
4
cloves
garlic, rough chopped
-
1
stick
cinnamon (optional)
-
1
dry
Mexican Guajillo Chile (optional)
-
1
tablespoon
cumin
-
1
tablespoon
coriander
-
2
teaspoons
chili powder
-
2
teaspoons
dried oregano
-
2
bay leaves (optional)
The cooking liquid
-
2
quarts
water
-
1
tablespoon
tomato paste (optional)
-
½
teaspoon
salt
-
½
teaspoon
vinegar
-
1
tablespoon
adobo sauce (from canned chipotles)
Instructions
- Soak the pinto beans in water with salt for at least 6 hours or overnight, then drain.
- In a large pot, heat olive oil and sauté diced onion and garlic until tender.
- Add the dried guajillo chili, cinnamon stick, and spices, and toast for a minute.
- Add the drained beans, bay leaves, salt, and water, then bring to a boil.
- Reduce heat and simmer uncovered for 45-60 minutes until beans are tender.
- Stir in adobo sauce and vinegar, adjusting salt to taste.
Nutrition Facts (estimated)
Servings
8
Calories
129
Total fat
2.6g
Total carbohydrates
21.6g
Total protein
6.2g
Sodium
461.1mg
Cholesterol
0mg
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