Author: Chef Chris Schobel
Servings: 12
Prep Time 2 to 2 1/2 hrs. after overnight soaking of beans, or 3 to 4 hours unsoaked
Ingredients:
- 1 lb. pinto beans, preferably soaked
- 1/2 large onion, large dice
- 10 garlic cloves
- 1 chipotle chili in adobo
- 3 Tbsp. vegetable oil
- 1 Tbsp. chili powder
- 2 Tbsp. garlic powder
- 1 Tbsp. cumin
- 1 Tbsp. paprika
- 1/2 tsp. black pepper
- 1 1/2 to 2 tsp. salt, to taste
Method Place onion, garlic cloves, and chipotle chili into food processor bowl and chop fine. Saute in vegetable oil over medium heat till soft and translucent, about 5 minutes. Add rest of ingredients, except the salt, stirring well. Add water to cover by 2 inches. Bring to a boil, then lower heat and simmer 2 hours, making sure water is barely covering beans. Add boiling water, if needed. Add salt after 1 1/2 hours. Check beans for tenderness.
