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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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My own recipe for hearty pinto beans and rice that I made for my grandson's 18th birthday. Ingredients:
1 lb dried pinto bean |
2 cups chicken broth |
14 1/2 ounces diced tomatoes with green chilies |
2 tablespoons red chilies, honey (see recipe below) |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped carrot |
2 tablespoons minced garlic |
2 teaspoons sazon goya with coriander and annatto |
2 cups chopped chorizo sausage |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Soak beans with the quick soak method on the package.
2. Drain and rinse well.
3. Add all ingredients to a large stockpot, bring to a boil, reduce heat and simmer covered for 2 1/2 to 3 hours.
4. Beans should be tender, and the sauce should be thick.
5. Serve with cooked long grain white rice.
6. This could also be cooked in the crockpot.
7. Red Chili Honey (Recipezaar # 8957 by Nick Suhadolnik):.
8. 1 cup honey.
9. 1 tbsp chili powder.
10. 1/4 tsp ground cumin.
11. 1/4 tsp garlic salt.
12. Place all ingredients in a small saucepan and cook on low heat for 1 minute. Store unused portion in a glass jas in the refrigerator. A wonderful flavor addition!
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