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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 5 |
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Ingredients:
8 ounces dried pinto beans, sorted and rinsed |
2 quarts water |
2 tablespoons chili powder |
2 garlic cloves, slightly crushed |
2 teaspoons cumin, divided |
1 teaspoon pepper |
1 teaspoon salt |
1/8-1/4 teaspoon crushed red pepper flakes |
Directions:
1. Place beans in a soup kettle or dutch oven; add water to cover by 2in. Bring to a boil, boil 2 minutes Remove from heat cover, and let stand 1 hours Drain and rinse beans discarding liquid.
2. Return beans to Dutch oven, add 2 qts water. Add the chili pwd, garlic, 1 3/4 tsp cumin, pepper, 3/4 tsp salt, and pepper flakes.
3. Bring to a boil, reduce heat, cover, and simmer 2-3hrs until beans are tender.
4. Drain beans reserving 3/4°C of liquid. Place bean mixture in a bowl, and coarsley mash. Gradually stir in reserved cooking liquid until mixture reaches desired consistency. Stir in remaining cumin and salt.
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