Guest guest Posted October 18, 2008 Report Share Posted October 18, 2008 The Best Pinto Beans 2 tablespoons vegetable oil 1 cup chopped white onion 4 garlic cloves, chopped 1 large jalapeño chili with seeds, halved lengthwise 1 tablespoon dried oregano 1 teaspoon ground cumin 9 1/2 cups water 1 pound dried pinto beans, rinsed 2 tablespoons dark brown sugar, packed 1 teaspoon salt Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour. Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.) Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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