Monday, August 23, 2010

Pinto Beans Ole (the remix)

I have refined my pinto beans recipe in the hopes of copying the frijoles con todo at Tacubaya in Berkeley. Here is my original recipe. I made a smaller recipe than last time, and boy was it good - I wish I would have doubled it! This one serves 2.5 people.

Here is the latest:

:: 1 Cup Pinto Beans (soaked over night in 3 cups of water)
:: 2 1/2 Cups Broth of your choice (I like the Better then Bullion No Chicken broth)
:: 1 small can of Ortega green chilies
:: 1 Bay Leaf
:: 1 clove of garlic pressed or 1 tsp. garlic powder
:: pinch of cumin
:: 3 soup spoons full of spicy salsa

To put on top:
+ Avocado
+ Jalapeno
+ Green Onion
+ Queso Oaxaca (or cheese of your choice)
+ Mexican Crema (sour cream, creme fraiche or plain greek yogurt)
One the side:
+ Warm Tortillas

Soak 1 cup of beans in 3 cups of water for 12 hours (or overnight) - strain from soaking water and set aside.

In a heavy bottom pot add beans and 2 1/2 cups of broth - do not recycle your soaking water (gassy!). If you have a Bay leaf, throw it in as well as the garlic, cumin and can of chilies. Bring everything to a boil and then let simmer for 1.5 hours on the stove top. Add salsa and continue to simmer 1 hour more until everything is soft (but still holding its bean shape).

When its time to eat, put little cubs of cheese in the bottom of the bowl and ladle beans over top of the cheese (this makes it super melty!). Put crema, salsa, avocado and jalapeno on top and enjoy!

I took this photo before I really loaded up my bowl with toppings!

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