Prep 10 mins
Cook 11 mins
This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Cooked Dried Beans - Cooks Illustrated). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.
- 118.29 ml low sodium chicken broth
- 2 (878.83 g) can pinto beans, drained and rinsed
- 14.79 ml vegetable oil
- 85.04 g salt pork, rind removed and diced very small
- 1 small onion, chopped fine (about 3/4 cup)
- 1 jalapeno chile, seeds and ribs removed, chile minced
- 1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
- 1.23 ml table salt
- 3 garlic cloves, minced (about 1 1/2 teaspoons of small cloves) or 3 garlic cloves, pressed through garlic press (about 1 1/2 teaspoons of small cloves)
- 2.46 ml ground cumin
- 14.79 ml minced fresh cilantro leaves
- 9.85 ml fresh lime juice (optional)
- Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.).
- Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.