VCE: Pinto Beans With Tomatoes And Serrano Chiles

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* Exported from MasterCook *

 

Pinto Beans With Tomatoes And Serrano Chiles

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 320

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups pinto or pinquito or other beans -- soaked

1 small onion -- halved and peeled

2 garlic cloves

(1 whole and 1 minced)

2 teaspoons fresh or dried epazote -- optional

Salt

3 tablespoons vegetable oil

4 tomatoes -- peeled and diced

1 serrano chiles to taste -- finely diced,

up to 3

1/4 cup chopped cilantro

2 garlic cloves -- minced

 

SERVES 4

 

Pinquitos, pink beans, pintos, and Anasazis can all be used in this

interpretation of the rosy-colored frijoles a la charros. With more broth,

this becomes a soup. With less, the beans make a robust filling for warm

thick wheat tortillas.

 

Put the beans in a pot with 2 quarts water and boil hard for 10

minutes. Skim off any foam, then add the onion, whole garlic, and

epazote. Lower the heat and simmer for 45 minutes. Add 1 1/2 teaspoons

salt and continue cooking until the beans are soft, about 30 minutes

more. Remove the onion and garlic. (Or pressure-cook unsoaked beans with

the onion, garlic, epazote, and 1 teaspoon oil on high for 25 minutes.)

 

Heat the oil in a skillet over medium heat. Add the tomatoes and their

juice, chiles, cilantro, and minced garlic. Cook briskly, pressing on the

tomatoes until they break up and thicken into a sauce, about 10

minutes. Add the sauce to the beans and simmer for 15 minutes more.

 

Serve the beans plain or garnished with crumbled queso fresco or feta,

cilantro sprigs, and corn tortillas on the side.

 

 

 

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