I basically threw all of the ingredients into a Dutch oven, filled it with water, brought it to a boil and then turned it to a simmer and cooked it for a couple of hours until the beans were tender. It turned out to be a great way to use up some vegetables that needed to be used sooner rather than later and was basically effortless.
I usually season my pinto beans with cumin, oregano and cilantro but adding different vegetables made me think about using a different seasoning so I added some of my DIY Chili Powder, which is made with cumin and oregano but also has quite a bit of paprika in it. It made for a nice change from my usual flavor profile.
I split the cornbread and spooned the beans over it and topped the whole thing with avocado slices. It made hearty, satisfying lunch and traveled well for the work week.
This dish is easy to throw together and is perfect for a chilly Autumn day.
Home Cookin v9.76 Chapter: Beans and Vegetables
CHILI STYLE PINTO BEANS 1/2 lb dry pinto beans, rinsed and drained
1/2 onion, chopped
3 cloves minced garlic
2 stalks celery, chopped
1 hot red pepper (such as a Barker's Hot Pepper or a Fresno Chili)
1 pickled jalapeno, or to taste
14 oz can of diced tomatoes
1 tsp kosher salt, or to taste
1 tsp ground cumin
1 Tbsp chili powder
1 Tbsp crushed oregano
Combine all of the ingredients in a medium size dutch oven and add enough water to cover the mixture by about three inches. Bring to a boil over medium heat then cover, lower to a simmer, and cook for about three hours, until beans are tender. Check every half hour or so and add water as necessary.
Remove the jalapeno, chop it, and then stir it back into the beans before serving.
20 October 2019
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)
1 comment:
The food ideas which have given here are most likely to adopt. Pickle Pasta
Post a Comment