1 Jalapeno Pepper, divided 1 Onion, divided 8 Cloves Garlic 2 Tbs. Dark Chile Powder 2 Tbs. Ground Cumin 1 tsp. Ground Cumin, for after 2 tsp. Oregano, dry 1 Cup Cilantro, leaves and tender stems 1 tsp. Salt 2 Tbs. Lime Juice
Check pinto beans for any small stones or dirt.
Rinse off the beans.
Place into a large bowl.
Cover beans with plenty of water.
Leave beans out on the counter or place into the fridge.
Let beans soak in the water for at least 12 hours.
Beans will soak up most of the water and plump.
Pour beans into a large pot.
Add more water to the pot.
Beans should be covered by at least two inches of water.
This is to say, the top level of the beans will have two inches of water above them.
Bring water to a boil over high heat.
Let beans boil for a minute or two.
A white foam will come to the top of the beans.
Use a ladle to remove most of the foam.
Remove pot from the stove & bring it to the sink.
Pour beans and water into a colander.
Spray off the beans and the bean pot.
This will take just a quick minute.
Place beans and pot back on the stove.
Cover beans by 2 inches with fresh cold water.
Bring water to a boil.
Turn heat down to a simmer.
Simmer the beans for 45 minutes.
While beans are simmering, gather and measure all of the remaining ingredients.
Cut the onion in half; save the one half for garnishing the cooked beans.
Same with the jalapeno.
Squeeze the lime juice and reserve until needed.
Small dice the onion and jalapeno.
Rinse and dry the cilantro.
Chop the garlic and cilantro.
After the beans simmer for 45 minutes they need to be covered by only one inch of water.
As beans are simmering it is a good idea to have a separate pot of water that is also simmering.
If the beans get too dry and need more water you can take it from the other pot.
This avoids slowing the cooking process as would happen if you added cold water.
At the 45 minute mark add the following:
The diced onion, chopped jalapeno, garlic, cilantro, 2 tablespoons cumin and dark chile powder, and oregano.
Mix ingredients together and bring back to a simmer.
Simmer the beans for another 45 to 60 minutes.
Try to keep the water level at less than an inch above the beans.
Let water level come down to just over the beans towards the end of the cooking time.
You will need to stir the beans from time to time.
Beans are ready when they are all soft and breaking open.
Remove cooked beans from the heat,
Add salt, lime juice and 1 teaspoon ground cumin.
Mix well and serve.
Garnish beans with chopped onion, cilantro and jalapeno.
New Taste Thinking:
Most pinto bean recipes contain a pretty good amount of fat. It can be bacon, lard, sausage or some other fat. In this recipe there is no fat, just flavor. If you like pinto beans you will love the natural flavor of these beans. Try the Pinto & 4 Grain recipe. It is great for lunch all by itself or as a full meal with a vegetable like the Wilted Kale on the side.
Serving Size 1/2 Cup Servings Per Recipe 18
Calories 123 Calories from Fat 7 Total Fat 1g Saturated Fat 0g Trans FAt 0g Cholesterol 0mg Sodium 118mg Total Carbohydrate 22g Dietary Fiber 6g Sugars 1g Protein 7g
