Prep 30 mins
Cook 5 hrs
I found this recipe in the San Diego Union Tribune, and this type of dish is right up my alley. Prep time does not include overnight refrigeration.
- 1 lb dried pinto bean
- 3 tablespoons olive oil
- 1 large onion, minced
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons dried Mexican oregano, crumbled
- salt, to taste
- 1 chipotle chile in adobo, minced (optional)
- queso fresco (Accompaniment)
- fresh cilantro, coursely chopped (Accompaniment)
- 12 corn tortillas
- Dried beans soaked in water to cover generously for several hours or overnight.
- Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
- Bring to a simmer slowly over moderately low heat, skimming any foam.
- Meanwhile, heat olive oil in a skillet over low heat.
- Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
- When beans just begin to simmer, add sauteed vegetables and oregano. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
- If additional liquid is needed, add boiling water.
- Season with salt and minced chipotle chile, if desired.
- Cool, then refrigerate overnight.
- Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.
- Serve with hot tortillas.
This was really cool. I had cooked my beans a couple of days ago and was looking for a nice way to serve them. This fit the bill. I substituted a tablespoon of chili powder and a couple teaspoons of Adobo powder for the chipotle, because I didn't have any. And I served it topped with grated cheddar cheese and sliced green onions. Even my 8 y.o. old liked it, "really tasty, Mom."