Recipe for cooking chile beans
Recipes from the Southwest US :: Southwestern Side Dishes
1 lb. pinto beans
3 Tbsp. canola (or other vegetable) oil
4 large garlic cloves, minced
3 jalapeño peppers, sliced
1 c. chopped onion
1 Tbsp. ground hot red chile
1 1/2 tsp. toasted ground cumin seed
1 tsp. salt
Chopped fresh cilantro leaves
Sort, Rinse and soak beans overnight in about 3 quarts of water.
Drain beans and cover them with about 1 in. of fresh water. Add 1 ? Tbsp. of the oil. Cook beans, covered, for 45 mins. to 1 hour, stirring occasionally, until they are tender.
Heat remaining oil in a small skillet over med. heat. Sauté garlic, jalapeños and onion until just tender. Add sautéed vegetables to the beans with the ground chile, cumin and salt; stir well. Cook over low heat for 10 mins.
Adjust seasonings. Garnish with cilantro.
