Clay-Pot Pinto Beans W/ Corn Tortillas |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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I found this recipe in the San Diego Union Tribune, and this type of dish is right up my alley. Prep time does not include overnight refrigeration. Ingredients:
1 lb dried pinto bean |
3 tablespoons olive oil |
1 large onion, minced |
2 garlic cloves, minced |
1 1/2 teaspoons dried mexican oregano, crumbled |
salt, to taste |
1 chipotle chile in adobo, minced (optional) |
queso fresco (accompaniment) |
fresh cilantro, coursely chopped (accompaniment) |
12 corn tortillas |
Directions:
1. Dried beans soaked in water to cover generously for several hours or overnight.
2. Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
3. Bring to a simmer slowly over moderately low heat, skimming any foam.
4. Meanwhile, heat olive oil in a skillet over low heat.
5. Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
6. When beans just begin to simmer, add sauteed vegetables and oregano. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
7. If additional liquid is needed, add boiling water.
8. Season with salt and minced chipotle chile, if desired.
9. Cool, then refrigerate overnight.
10. Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.
11. Serve with hot tortillas.
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