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Beans: Good Pinto Bean Recipe

Source of Recipe

adapted from Fields of Greens by Annie Somerville


Recipe Introduction

recipe has been modified to make plan friendly -- original ingredients that are non plan friendly are listed in parenthesis below...

List of Ingredients

2 c Dried Pinto Beans -- soaked Overnight
6 c Cold Water
1 Bay Leaf
3 Fresh Sage Leaves
1 Or 2 Dried New MexicanChiles - seeded
1/2 c Hot Water
(original recipe called for 1 tb Olive Oil -- or vegetable Oil)
1 c Chopped Onion
(original recipe called for Salt)
1 3/4 ts Cumin
3 Garlic Cloves -- finely Chopped
1/2 ts Chipotle Puree
2 ts Fresh Sage -- chopped


Recipe

Drain and rinse beans; place in large saucepan with cold water, bay leaf, and whole sage leaves. Bring to a boil, reduce heat, and cook until tender. Meanwhile, cover chiles with hot water, soak about 20 minutes, and puree in a blender.

Heat water or low sodium broth of your choice in large skillet; add onion, (1 tea salt), and 1 tea cumin. Saute until tender; add garlic and saute 1-2 minutes more. Add beans and broth to the onion (along with 1/2 tea salt), the remaining cumin, and the chili puree. Cook medium about 25 minutes, stirring as needed. The beans should be soft but not mushy. Add chopped sage (and salt) to taste.

Original poster's Note: I made this at a school using canned beans, eliminating the soaking and long cooking. I also used your basic chile powder instead of the dried chiles, also eliminating the soaking. The chipotles are crucial, though - salsa works as well as the puree, though you need to use a little more