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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I can live off these beans. They are easy to make and full of flavor. Top with sliced avocados, light sour cream and salsa. Taken from, Williams-Sonoma Beans & Rice. Ingredients:
1 1/2 c dried red pinto beans or red kidney beans |
1/4 c bacon drippings or vegetable oil |
1 yellow onion, minced |
2 fresh jalepeno peppers, seeded (if desired) and minced |
4 cloves garlic, minced |
1 tsp. dried oregano |
1/2 tsp. ground cumin |
1 tomato, diced |
salt and freshly ground pepper |
Directions:
1. Pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours.
2. Drain the beans and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer, uncovered, until the skins begin to crack and the beans are very tender, 50-60 minutes. Drain, reserving the liquid.
3. In a large nonstick frying pan over low heat, warm the bacon drippings or vegetable oil.
4. Add the onion, chili peppers, garlic, oregano and cumin and saute, stirring, until the onion is very soft, 15 minutes.
5. Add the tomato, beans and salt and pepper to taste. With the pan still on the heat, mash with a potato masher or wooden spoon until creamy, adding the reserved bean cooking liquid if necessary to achieve the proper consistency.
6. Transfer to a dish and serve.
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