Prep 5 mins
Cook 3 hrs
from taste of home , this is spicy and perfect with your bbq. prep time does not include soaking overnight
- 453.59 g dry pinto beans, soaked overnight
- 946.0 ml water
- 1 can tomato paste
- 1 chopped onion
- 2 clove chopped garlic
- 29.58 ml chili powder
- 9.85-14.78 ml crushed red pepper flakes
- 4.92 ml cayenne pepper
- 4.92 ml cumin
- 4.92 ml salt
- 4.92 ml marjoram
- drain the soaked beans, return to the pot add 1 quart of water, bring to a boil lower to simmer, cover, cook 1 1/2 hours.
- add remaining ingredients, bring to a boil, cover, lower heat and simmer for 1 1/2 hrs more.
I cut down the spices just a little, and the flavor was good. I had trouble with the texture, though. The water nearly cooked away in the first 1 1/2 hours, and although I added a little more water when I added the tomato paste and seasonings, the beans turned out pasty. Perhaps adding more water would give the beans more of a Ranch style sauce, and it would then be best not to cut the amount of spice.
What a wonderful recipe to use for Burritos. My Brother loves Burritos. I did not use the Tomatoe Paste. However I did use a can of tomatoes. Worked out wonderful and he was very pleased with a better taste of his Burritos. Thank You have a wonderful day. Hugs
i agree nan. these were very spicy and i think the cooking time needs to be adjusted and shortened. i have been working on fixing this one. my beans came out mushy.