Mexican Black & Pinto Beans
Source of Recipe
Internet
List of Ingredients
1/2 cup black beans, sorted and rinsed
1/2 cup pinto beans, sorted and rinsed
6 cups vegetable broth or water, plus more if needed
1 medium-size onion, diced
1 medium-size tomato, diced
1 poblano chili or chili de arbol, stemmed, seeded, chopped
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon salt (optional)
1 tablespoon chopped fresh cilantro
1/4 cup crumbled feta cheese
Recipe
Put beans in large bowl; add about 10 cups of water. Soak at least 8 hours or overnight, changing water several times, if possible. Drain beans; transfer to stockpot. Add broth, onion, tomato, chilies, garlic, 1 tablespoon oregano and the pepper. Season to taste with salt (if desired); bring to boil over high heat. Reduce heat; simmer, covered, until beans are soft, with texture of baked potato, about 1 hour and 20 minutes. (Test for doneness by pinching a bean between your thumb and forefinger.) Serve beans hot or cold. Garnish with remaining tablespoon of oregano, cilantro and feta cheese (if desired). Makes 8 servings.
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