Scott Pepper’s Mexican Beans

July 3, 2011 at 10:09 am Leave a comment

I borrowed The Vegan Table from my friend Maria, and I enjoyed this recipe very much. This recipe makes 48 servings, so you’ll want to make a smaller batch unless you’re feeding a crowd.

  • 4 lbs dried pinto or black beans (or 2 lbs of each)
  • 1/2 head garlic (6 to 8 cloves), peeled and finely chopped
  • 6 chile peppers, finely chopped
  • 2 large-size yellow onions, finely chopped
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 1 TBSP salt

Rinse beans repeatedly, and soak overnight in a large-size stockpot with plenty of extra water to cover the beans.

The next morning, drain beans and rinse repeatedly. Fill pot with fresh water that reaches 2 inches over top of beans. Place on stove over medium heat.

Add garlic, chile peppers, onions, chili powder, and cumin. Do not add salt yet.

Cover, and bring to a boil, stirring occasionally. Lower head, and simmer for 2 hours with the lid off. Stir thoroughly every 30 minutes.

Every 15 minutes or so afterward, test for doneness. When the beans are done, add a little salt, stir, and taste. Add more salt, if desired. Serve right away or let cool.

Store beans in containers and freeze until needed. Keep as much liquid in with beans as possible to keep them tender when reheated.

Advertisements

Entry filed under: Dairy-Free, Gluten-free, Mexican, Six Ingredients or Less, Vegan, Vegetarian, Wheat-free. Tags: , .

Fusion: Delicata Squash Stuffed with Curried Wild Rice WORLD: Creamy Pinto Bean Puree

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Archives


%d bloggers like this: