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Epicurious

Baja's Best Pinto Beans

3.8

(30)

Image may contain Plant Bowl Vegetable Food and Bean

These can be made one day before serving.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons vegetable oil
1 cup chopped white onion
4 garlic cloves, chopped
1 large jalapeño chili with seeds, cut lengthwise in half
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
9 1/2 cups water
1 pound dried pinto beans, rinsed
2 tablespoons (packed) dark brown sugar
1 teaspoon salt

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.

    Step 2

    Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)

TagsOnionRoot VegetableVegetableGarlicJalapeñoChilePinto BeanBean and LegumeOreganoHerbs & SpicesSideDinnerNut FreeDairy FreeGluten FreeMake AheadSimmerBon Appétit
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