Monday, July 06, 2020

Pinto Beans Rancheros

I have been making this dish for years now.  It is simple and quick and hearty and delicious.  I use dried beans but canned beans work just as well.  It goes well with plain brown or white rice, cilantro lime rice, polenta, and tacos or burritos.  Fry up some eggs on top of it and you even have a Mexican style shakshuka.
Home Cookin v9.80 Chapter: Beans and Vegetables
2 Tbsp olive oil
1/2 large yellow onion, diced
4 - 5 cloves garlic, minced
1 pickled jalapeno, or to taste
1 tsp ground cumin
2 tsp dried leaf oregano
3 cups cooked pinto beans, from dried or canned (rinsed and drained)
1 28-oz can diced tomatoes
3/4 cup chopped cilantro, plus more for garnishing
salt and pepper to taste

Heat the oil in a four-quart saucepan over medium-high heat. Add the onions and cook for a minute, then add the minced garlic and jalapeno. Saute until the onions are translucent, about five minutes. Add the cumin and stir it in for a minute to let it bloom.

Add the beans, tomatoes, and cilantro. Crush the oregano between your fingers and sprinkle it over the mixture. Season to taste with the salt and pepper and mix everything together.

Bring to a simmer then cover and lower the heat. Cook for 30 minutes.  Remove from the heat and stir in the cilantro.

Can be served over Cilantro Lime Rice, Polenta, or sopes.

Exported from Home Cookin 9.80 (

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