Mexican-style Slow-Cooked Pinto Beans

Ingredients

• 2 cups (400g) dried pinto beans 2 cups (400g) dried pinto beans
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 47g, 2g
• Protein: 15g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the pinto beans under cold water and remove any debris. Soak the beans overnight in a large bowl of water.
2. 2.
   Drain the soaked beans and transfer them to a large pot. Add enough water to cover the beans by about 2 inches.
3. 3.
   Place the pot over medium heat and bring the beans to a boil. Skim off any foam that rises to the surface.
4. 4.
   Reduce the heat to low and add the diced onion, minced garlic, diced tomatoes, minced chipotle peppers, cumin powder, dried oregano, and bay leaf to the pot.
5. 5.
   Cover the pot and simmer the beans for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and add more water if needed.
6. 6.
   Season the beans with salt to taste and remove the bay leaf.
7. 7.
   Serve the Mexican-style Slow-Cooked Pinto Beans hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pinto beans — Soaking the beans overnight helps to reduce cooking time and ensures even cooking. Discard any discolored or damaged beans before cooking.
• Chipotle peppers in adobo sauce — Adjust the amount of chipotle peppers according to your desired level of spiciness. You can also substitute with smoked paprika for a milder flavor.

Tips & Tricks

• For a creamier texture, you can partially mash some of the cooked beans with a fork or potato masher before serving.
• Add a squeeze of lime juice to brighten the flavors of the beans.
• Customize the toppings by adding diced avocado, crumbled cheese, or a dollop of sour cream.
• Leftover beans can be stored in an airtight container in the refrigerator for up to 4 days or frozen for future use.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Mexican-style Slow-Cooked Pinto Beans as a main course accompanied by warm tortillas, Mexican rice, and a variety of toppings such as salsa, guacamole, and shredded cheese. It can also be served as a side dish alongside grilled meats or as a filling for tacos, burritos, or enchiladas.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve the beans in a rustic clay pot or a colorful ceramic bowl to enhance the visual appeal.