Chilied Pinto Beans
This is what you call taking dried pinto beans and cooking them up into a pot of awesomeness. I wanted to put a twist on the traditional pinto bean. Personally, I really like spicy, intensely seasoned, savory foods. Therefore, I added those elements to the formula. The name says it all. Chilied. Pinto. Beans. There is a ton of chili powder and many other flavor accomplices. The beans are soaked and then cooked in a broth deeply flavored by an array of seasonings, chili powders, toasted cumin seeds, and aromatics. Afterwards, tomatoes and charred poblanos are added to simmer in the pot as it finishes. It has become a part of the regular rotation for my husband and I. Did I add that this recipe is vegan? Yes. No animals were bothered in the creation of this recipe. No taste buds were left wanting more since there was a flavor party thrown as we dined on this one pot meal.
Chilied Pinto Beans
Yield: 10 servings
1lb dried pinto beans
1 onion, diced
3 stalks celery, diced
5 garlic cloves, minced
2.5 tbsp. cumin seeds
2.5 tbsp. chili powder
1 tbsp. ancho chili powder
1/2 tbsp. paprika
2 tsp cayenne
3 bay leaves
6 cups vegetable broth or water
1/4 cup of canola oil or any neutral oil
3 roasted poblanos, diced (about 1/2 inch)
28 oz can diced tomatoes
1 tbsp salt or to taste
Turn on oven broiler. Add poblano peppers to the oven on a sheet pan. Allow to roast until skin is blistered. Turn the poblanos over and ensure both sides are charred. Allow the poblanos to cool. Remove the seeds and dice the roasted poblanos. Sit to the side.
Optional: Remove the skin from the roasted poblanos.
Toast the cumin seeds in a skillet over medium low heat until you can smell them. About 2 to 4 minutes. Remove from heat.
Rinse your dried beans and soak the dried beans in water for at least 8 hours. If you are in a rush, cover the beans with water, bring to a boil, remove from heat, and allow the beans to sit in the hot water for an hour. Drain the beans to remove the soaking liquid.
In a large pot, add the beans, onion, celery, garlic, toasted cumin seeds, chili powder, ancho chili powder, paprika, bay leaves, cayenne, and salt. Cover with the vegetable broth or water. Add oil. Stir. Cook over on medium heat for about 1.5 to 2 hours or until tender.
Add the canned tomatoes and the diced roasted poblanos to the pot of beans. Stir to mix. Continue to cook for about 30 minutes. Serve while hot. If you desire, eat with rice and/or add toppings.
Enjoy!
-Jean