Tuesday, February 25, 2014

Pinto Beans w/ Jalapenos

Today I'm making pinto beans.  I put a lot of them on - 2lbs of dry - so I can set some back for lunches during the week.

2lbs of dry pinto beans ,soaked and rinsed.
1 large red onion, sliced,  I like the onion left in rings so that picky people can fish it out.  Diced would work too.
8 fresh jalapeno peppers, sliced
2 teaspoons crushed red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground ancho pepper (I love this stuff and go through a ton of it)
4 tablespoons butter
3 cloves garlic

Put all of the ingredients into a large pot, add water until it's about 1/2 inch above the level of the beans, less if you have a really wide pot

Cover and cook at a low simmer until tender - about 1 1/2 hours.  My pot isn't totally flat on the bottom anymore, so I stir occasionally to make sure they don't stick and burn in the dents.  (totally need a new pot)  With other pots you won't have to stir very often at all.

When the beans are tender, fish out the garlic and serve.

A little spicy, you can leave out some of the pepper if you like a milder dish.  Or add a lot more pepper if you live life on the fiery side.

This one got an A.  Not surprising.  The only real "bad" things are added salt and the butter.

based an 1/4 cup serving

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