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Good pinto bean recipe
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| Artist: |
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| Categories: |
Appetizers, Beans, Vegetables, Vegetarian |
| Yield: |
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Ingredients:
| 2
| cup | Dried Pinto Beans -- soaked | | | Overnight | | 6
| cup | Cold Water | | 1
| | Bay Leaf | | 3
| | Fresh Sage Leaves | | 1
| | Or 2 Dried New Mexican | | | -Chiles - seeded | | 1/2
| cup | Hot Water | | 1
| tbsp | Olive Oil -- or vegetable | | | Oil | | 1
| cup | Chopped Onion | | | Salt | | 1 3/4
| tsp | Cumin | | 3
| | Garlic Cloves -- finely | | | Chopped | | 1/2
| tsp | Chipotle Puree | | 2
| tsp | Fresh Sage -- chopped |
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Procedures:
| 1 | Drain and rinse beans; place in large saucepan with cold water, bay leaf, and whole sage leaves. | | 2 | Bring to a boil, reduce heat, and cook until tender. | | 3 | Meanwhile, cover chiles with hot water, soak about 20 minutes, and puree in a blender. | | 4 | Heat oil in large skillet; add onion, 1 tea salt, and 1 tea cumin. | | 5 | Saute until tender; add garlic and saute 1-2 minutes more. | | 6 | Add beans and broth to the onion along with ?tea salt, the remaining cumin, and the chili puree. | | 7 | Cook medium about 25 minutes, stirring as needed. | | 8 | The beans should be soft but not mushy. | | 9 | Add chopped sage and salt to taste. | | 10 | Note: i made this at a school using canned beans, eliminating the soaking and long cooking. | | 11 | I also used your basic chile powder instead of the dried chiles, also eliminating the soaking. | | 12 | The chipotles are crucial, though - salsa works as well as the puree, though you need to use a little more recipe by : fields of greens by annie somervill |
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