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Categories:
pinto beans water chili powder garlic ground cumin pepper salt red pepper tostada shells your choice
Viewed: 7 - Published at: 7 years agoIngredients
- 8 ounces dried pinto beans, sorted and rinsed
- 2 quarts water
- 2 tablespoons chili powder
- 2 garlic cloves, lightly crushed
- 2 teaspoons ground cumin, divided
- 1 teaspoon pepper
- 1 teaspoon salt, divided
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- Tostada shells, optional
- Toppings of your choice, optional
Method
- Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
- Return beans to Dutch oven; add the 2 quarts water. Add the chili powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender.
- Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl; coarsely mash. Gradually stir in reserved cooking liquid until mixture reaches desired consistency. Stir in the remaining cumin and salt. Serve on tostada shells with toppings of your choice if desired.
