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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Alberto likes to cook up a big pot of frijoles-beans-in plenty of water, store them in the refrigerator in their liquids to keep them moist, and then use them for stews, burritos, and refried beans. Ingredients:
1 pound dried pinto beans |
1 gallon water (16 cups) |
2 tablespoons chili-oregano-garlic oil or prepared chili-garlic oil |
1 cup chopped onion |
1 garlic clove, minced |
1 serrano chili pepper, seeded and chopped |
2 roasted poblano peppers, seeded and chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup chopped green onion |
Directions:
1. Soak beans overnight; drain. Wash beans; place in a large Dutch oven. Cover with 1 gallon water; bring to a boil. Reduce heat and simmer 1 hour or until beans are almost tender. Remove from heat; drain beans, reserving 2 cups cooking liquid.
2. Heat oil in a saucepan over medium-high heat. Add onion, garlic, and serrano; saute 2 minutes or until onions are soft. Add beans, reserved liquid, poblano, salt, and pepper; cook 20 minutes or until beans are tender. Sprinkle with green onion.
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