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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These can be made one day before serving. 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 |
Directions:
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.
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.)
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