Saucy Pinto Beans
Yield 3 cups cooked beans
A good Mexican bean recipe is essential, be it for filling burritos or re-frying to use on huevos rancheros or nachos!
I like pinto beans the best followed closely by black beans. Pinto beans can be difficult to find in your local shop in Australia but well worth the little effort to source or order online.
Well cooked, saucy pintos are sooo creamy! The secret to creamy beans is to cook them bare; no spices, no salt until after the beans are cooked. They can be soaked overnight or cooked in a slow cooker if you find that helpful. I've found the best saucy beans are cooked on the stove top using this traditional Mexican method:
1 1/2 cup dried pinto beans, rinsed
3 bay leaves
8 cups of cold water
1 tsp oregano
1 tsp cumin
1 tsp chipotle in adobo
1/2 tsp garlic powder
3/4 tsp salt
- Add beans, bay leaves and water to a medium sized pot.
- Cover and bring to the boil.
- Once at the boil, turn down the heat to a slow simmer and keep covered.
- Total cook time is 2 hours with a quick check for water level after 1 hour. If the beans are exposed add water until they are covered and continue simmering.
- After 2 hours, remove the lid and stir in oregano, cumin, chipotle in adobo, garlic powder, and salt.
- Allow the flavoured beans to simmer, while stirring frequently, until the sauce is the desired thickness. Remove bay leaves and check seasoning and adjust if needed.
Enjoy as is or as a topping or side to any (Mexican) meal.
This recipe can be doubled and beans freeze well for future meals.
Courses Side, breakfast, lunch, dinner