This is just my recipe for pinto beans, and one of my most requested recipes. This recipe can also be borracho beans, which are traditionally with beer, but I generally prefer without, but still love all of the peppers and onions added to the beans. It just adds a different flavour that I think adds a lot of depth. There are so many things to do with the beans after they’re done cooking so I made a section at the bottom with a few ideas in case you’re stumped for ideas! This will feed a giant crowd, and can also be cut in half for practicality if you don’t have a large pot. Enjoy!
500g dried pinto beans
½ green bell pepper
1 large onion
200g smoked bacon or ham hock
2 tsp. black pepper
100g ( ¼ can) diced tomatoes
2 jalepenos or chillies
1 bunch of coriander
3 cloves garlic
salt to taste
Rinse the beans until nice and clean and pick out any stones or anything else foreign.
Place the beans in a large pot of water, cover them by at least 3-4 inches.
Turn on the heat to high.
Chop onions, chillies, bacon, bell pepper, and garlic.
Add to the pan along with the pepper.
Do not add salt! (yet)
Bring to a boil and then turn down to a low simmer for about 2.5-4hrs.
They are ready to test at about 2.5hrs and cook to your desired softness.
You can now add salt to taste, as well as the tomatoes.
Add handful of chopped coriander when you take it off the heat.
To EAT: (A new section!)
You can do so many things with these beans.
Eat them as a ‘soup’.
Mash them up and make a bean dip.
Mash and make ‘refried beans’.
Add to a chili.
Have as a side dish to any meat.
Freeze what you won’t use in 2 days. It will be good for several months in the freezer.
Note: As a general rule it’s important not to salt beans at the start of cooking. Waiting until the end lends a softer bean and more flavorful in my opinion.
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