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vegetable oil white onion garlic jalapeno chili with seeds oregano ground cumin water pinto beans brown sugar salt
Viewed: 19 - Published at: 3 years agoIngredients
- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 4 garlic cloves, chopped
- 1 large jalapeno chili with seeds, cut lengthwise in half
- 1 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 9 1/2 cups water
- 1 pound dried pinto beans, rinsed
- 2 tablespoons (packed) dark brown sugar
- 1 teaspoon salt
Method
- Heat oil in heavy large pot over medium-high heat.
- Add onion; saute until translucent, about 3 minutes.
- Add garlic, chili, oregano, and cumin; saute 1 minute.
- Add 9 1/2 cups water and beans.
- Bring to boil.
- Reduce heat to medium-low, cover, and simmer 1 hour.
- Discard chili.
- Add sugar and salt to bean mixture.
- Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer.
- Remove from heat.
- Using potato masher, coarsely mash most of beans.
- Season with additional salt, if desired.
- (Can be prepared 1 day ahead.
- Cool slightly.
- Refrigerate until cold, then cover and keep chilled.
- Rewarm in nonstick saucepan over medium heat, stirring frequently.)
