These pinto beans are simmered slowly with tomato, green chiles and jalapeño. They're a vegetarian version of Charro Beans, named after the traditional Mexican horsemen who cooked this dish over campfires. If you make them in advance and freeze them in portions, they will be ready to eat in a minute or less.
1 lb. pinto beans
Water
1 Tab. olive oil
1 c. white onion diced
½ c. jalapeno seeded and diced (approx. 2 large)
1 – 10 oz. can fire roasted diced tomatoes with green chiles
2 tsp. garlic
2 tsp. cumin
1 tsp. salt
Sort, wash and rinse dried pinto beans. Place beans in a large bowl and cover with cold water; let sit for at least 8 hours.
After beans have soaked overnight, discard water and rinse beans. Place beans in a large pot or dutch oven, cover with 2” of water. Bring beans to a boil and then reduce to a simmer. Cook covered for 2 hours.
Chop jalapeno and onion. Add olive oil, diced onion and jalapeno to skillet and sauté until tender. Stir in garlic and cook for ~30 seconds.
Add cooked onion, jalapeno and garlic to pot of beans. Stir in canned tomatoes, cumin and salt. Let simmer for one to two hours or until beans are soft and flavorful. Stir occasionally and do not let the pot get dry. Adjust salt to taste preference. You can eat them now, or freeze for quick meals in the future.
Slow Cooker Instructions
1 c. white onion diced
½ c. jalapeno seeded and diced (approx. 2 large)
1 – 10 oz. can fire roasted diced tomatoes with green chiles
2 tsp. garlic
2 tsp. cumin
1 tsp. salt
Sort, wash and rinse dried pinto beans. Place beans in a large bowl and cover with cold water; let sit for at least 8 hours.
After beans have soaked overnight, discard water and rinse beans. Place beans in a large pot or dutch oven, cover with 2” of water. Bring beans to a boil and then reduce to a simmer. Cook covered for 2 hours.
Chop jalapeno and onion. Add olive oil, diced onion and jalapeno to skillet and sauté until tender. Stir in garlic and cook for ~30 seconds.
Add cooked onion, jalapeno and garlic to pot of beans. Stir in canned tomatoes, cumin and salt. Let simmer for one to two hours or until beans are soft and flavorful. Stir occasionally and do not let the pot get dry. Adjust salt to taste preference. You can eat them now, or freeze for quick meals in the future.
Slow Cooker Instructions
After beans have soaked overnight in water; Discard water and rinse beans. Place pinto beans in crock-pot and cover with 2 inches of water. Cook on high for 5 hours.
Chop jalapeno and onion. Add olive oil, diced onion and jalapeno to skillet and sauté until tender. Stir in garlic and cook for ~30 seconds. Add cooked jalapeno, onion and garlic to slow cooker. Stir in tomatoes and spices. Cook on high for 2 more hours and then reduce heat to low and cook for 1 hour or until beans are tender and flavorful.
Source: My Texas Kitchen
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