Saturday, February 26, 2011
Recipe: Pepped Up Pinto Beans
I found the original recipe in a newspaper way back in the '90s. I changed things around just a little. I hadn't made it in a few years and after enjoying it last night, I have no idea why.
Please remember to prepare the beans several hours before cooking time (refer to the link in instructions). My family and I enjoy them served over freshly made cornbread and topped with shredded cheese. (Edited to add: beginning in 2016 I no longer use dairy and have found Daiya (vegan) shredded cheese to be outstanding!)
2-1/2 cups dry pinto beans
1-4 ounce can chopped mild green chilies
2 to 3 tsp. chili powder
1 tsp. salt
4 to 6 cloves garlic, minced
1. Prepare the beans.
2. In a large pot (8-quart size is ample) combine the drained beans, chili peppers, chili powder, salt, garlic, and 5 cups water.
3. Bring to a boil; reduce heat. Cover and simmer 2 to 2-1/4 hours or until beans are slightly mushy.
4. Using a slotted spoon to drain excess liquid put beans over cornbread and top with shredded cheese.
5. Refrigerate the remaining beans (with liquid) in an airtight container. They make excellent leftovers!
Servings: 8 to 10