Recipe courtesy of Curtis Aikens
Pinto Beans
- Total: 2 hr 25 min
- Prep: 5 min
- Cook: 2 hr 20 min
Ingredients
1 pound pinto beans, soaked overnight
3 cups vegetable stock
3 to 4 tablespoons butter
3 to 4 cups water
1 whole shallot
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces dried kidney beans
3 cloves garlic
1 jalapeno pepper, cored and seeded
1/4 cup water
1/2 cup corn oil
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Dash hot pepper sauce
Directions
- Drain the beans, discarding the water, and place them in a large pot.
- Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
- Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
- In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
- Serve with pita triangles or tortilla chips.
- TIP: REFRIED RED BEANS .