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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc. Ingredients:
1 lb dried pinto bean, picked through and soaked overnight |
3 1/2 quarts water |
1/3 cup olive oil |
2 medium onions, finely chopped |
4 roma tomatoes, cored, seeded, and finely chopped |
4 serrano chilies, stemmed, seeded, and finely chopped (use to taste-or sub jalapenos, anaheims, or 1 to 2 4-oz. cans green chiles) |
2 stalks celery, finely chopped |
1 large carrot, finely chopped (optional) |
1 bunch cilantro, leaves only, finely chopped |
2 teaspoons coarse salt (i use red salt) |
1 (12 ounce) bottle dark beer (you may use nonalcoholic beer if desired) |
Directions:
1. Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
2. Remove from heat.
3. Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
4. Saute the onions until lightly browned.
5. Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
6. Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
7. Move the hot beans to a nice ceramic dish and serve. Enjoy!
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