Clay-Pot Pinto Beans W/ Corn Tortillas

Recipe by Happy Hippie
READY IN: 5hrs 30mins




  • 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.