These hearty beans make a great accompaniment to Mexican dishes and can serve as a meal with tortillas and sour cream. This recipe is similar to a popular dish in the Southwest called cowboy beans. Though this recipe is not cooked with meat, beef broth lends a depth of meaty flavor. Beans were a staple on the American frontier because of their long shelf life, packability and high protein content. With chili and cumin flavors, this recipe has a distinct Southwestern flavor.
Recipe Servings: 8
Prep Time
5 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
2 hours 15 minutes
Total Time
3 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb dried pinto beans
- 6 ancho chiles, stems and seeds removed
- 1 onion, diced
- 6 cloves garlic, minced
- 1 can (15 oz) diced tomatoes and their juices
- 1 tsp brown sugar
- 1 tsp apple cider vinegar
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp oregano
- 1 cup water
- 1 Tbsp kosher salt
- 6 cups beef broth
Directions
- Soak beans covered in water overnight or by this quicker method: Put beans in pot, cover with water and bring to a boil. Cover and remove from heat and let sit 1 hour.
- Drain beans.
- Cook anchos on each side about 2 minutes or until they start to bubble or pop in a pan on medium-high heat.
- Turn off heat, fill pan with warm water and let peppers soak until soft and rehydrated, about 30 minutes.
- Heat a teaspoon canola oil in a large pot and cook onions over medium heat for 5 minutes.
- Add garlic and cook 1 minute.
- Put onion-garlic mixture in blender. Add tomatoes, brown sugar, vinegar, paprika, cumin, oregano, water, salt, and rehydrated chiles and puree until smooth.
- Place pinto beans and beef broth in cooking on high heat. Bring to a boil.
- Cover, turn heat to low and simmer 1 hour, stirring occasionally.
- Add chile puree and cook beans uncovered another hour until tender and sauce reduces.
- Serve warm.
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