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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I was trying to duplicate the recipe for the beans served at our favorite Mexican restaurant. I tried several recipe's, but they weren't quite right. So, I combined a couple of recipe's and came up with this one. It goes great with TexMex, but also barbecue. I serve this in small ramekins. Since DH has eaten this, he requests it every week. That's why I know it goes with everything. Ingredients:
2 tablespoons olive oil |
30 ounces pinto beans, drained |
1 medium onion, chopped |
3 garlic cloves, finely chopped |
1 -2 chipotle chili's in adobo sauce, finely chopped and seeded (to taste) |
1 teaspoon cumin |
1 teaspoon oregano |
1 1/2 cups chicken stock |
juice of one lime |
2 tablespoons cilantro |
salt and pepper (to taste) |
Directions:
1. Saute the onion in olive oil until translucent. Add garlic, chipotle chili, cumin, and oregano. Continue to cook for 1 minute. Add chicken stock and drained beans. Bring to a boil, then simmer on low for 15 minutes. Add lime juice and cilantro before serving.
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