Name: Baja's Best Pinto Beans
Yield: Makes 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped white onion; 4 garlic cloves, chopped; 1 large jalapeño 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

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These can be made one day before serving.

Recipe information

Yield
Makes 6 servings

Ingredients

2 tablespoons vegetable oil

1 cup chopped white onion

4 garlic cloves, chopped

1 large jalapeño 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

Preparation

Step 1
Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
Step 2
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.)

TagsOnion Root Vegetable Vegetable Garlic Jalapeño Chile Pinto Bean Bean and Legume Oregano Herbs & Spices Side Dinner Nut Free Dairy Free Gluten Free Make Ahead Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes