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pinto beans olive oil onion peppers tomatoes bacon chile w chicken stock brown sugar salt cumin corn tortillas
Viewed: 89 - Published at: 7 years agoIngredients
- 1 lb. dried pinto beans
- 2 T. olive oil
- 1 onion finely chopped
- 1 - 2 peppers finely chopped(remove seeds and membrane; use any type of fresh pepper -- jalapenos, passilla, serrano -- whatever works for you. I use Padron peppers or jalapenos)
- 3 - 4 tomatoes diced
- 3 - 4 slices of bacon or turkey bacon cut into small pieces
- 1 chipotle chile w/ 2 T. adobo sauce (optional)
- 5 - 6 cups chicken stock
- 1 T. brown sugar or 2 T. jam (I used blueberry jam, the point is to add some sweetness to balance the heat. I think apricot or peach jam would be really good too)
- salt, pepper
- 1 t. cumin
- 3 - 4 soft corn tortillas, julienned
Method
- prepare beans (either overnight soak or quick soak)
- in heavy pan, heat olive oil
- add onions, peppers, stir together
- add bacon
- once everything starts to brown, add tomatoes
- add beans and chicken stock (I hold back about a cup of stock to add as needed while the beans cook)
- add chipotle chile and adobo sauce
- add cumin
- bring to simmer
- add brown sugar or jam
- let simmer until beans are tender
- add diced tortillas, let simmer
- add chicken or other meat (slow cooked pork would be great too)
- serve in bowls (you want the broth!) add a spoonful of sour cream and guacamole on top if you choose. Serve with warm tortillas or fresh cornbread, a salad and you have a delicious and easy meal.
