I have a bag of pinto beans and I'd like to make pinto beans and cornbread. Anyone have a good recipe for the pinto beans?
post #1 of 5
1/18/09 at 5:32pm
|Emeril's Vegetarian Pinto Beans
Recipe Courtesy Emeril's Food of Love Productions, 2008
Wed Aug 27 09:30:00 EDT 2008
Yield: 2 quarts
3 tablespoons olive oil
2 large onions, chopped
2 serrano chiles, stemmed, seeded and minced
1 jalapeno chile, stemmed, seeded and minced
1 tablespoon minced garlic
1⁄2 teaspoon dried Mexican oregano, crumbled
6 cups water
1 cup dried pinto beans, soaked in cold water overnight and then drained before use
1 cup chopped ripe tomatoes
1 3⁄4 teaspoons salt
1/3 cup chopped green onion tops
1⁄4 cup chopped cilantro stems
In a large heavy saucepan or small Dutch oven, heat the oil until hot. Add the onion and chiles and saute until soft, 4 to 6 minutes. Add the garlic and oregano and cook, stirring, for 2 minutes. Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes. Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.
Note: beans are even better made a day ahead and reheated gently before serving.