Pinto Beans

Total Time:
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
  • TIP: REFRIED RED BEANS
  • 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.


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