Spicy Pinto Beans
The recipe serves six people as a light meal, or serves more
people if used as an ingredient in one of the Tex-Mex dishes mentioned above.
1 small green bell pepper or 1/2 a medium one
1 medium jalapeño
pepper
1 small onion or 1/2 a medium one
1 clove garlic
3 tablespoons olive oil
4 (14-ounce) cans pinto beans
1 teaspoon salt, plus more to taste
1 1/2 teaspoons paprika
1 teaspoon chipotle chili powder, if available, or 1 extra
teaspoon regular chili powder
1 teaspoon regular chili powder, or 2 teaspoons if chipotle
chili powder not used
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/3 teaspoon cayenne
1/4 teaspoon black pepper
1 cup water
Coarsely chopped cilantro for garnish, if desired
Core the bell pepper and cut it in chunks. Cut the stem off
the jalapeño, and cut
the jalapeño in half,
keeping the seeds. Peel the onion and the garlic clove. Chop all four
vegetables very finely in a food processor, or on a cutting board with a chef’s
knife. Place vegetable mixture in a heavy pot with the olive oil. Set aside.
Open the cans of beans, and holding their lids on, drain off
as much liquid as you can, but do not rinse. Add 1 cup of water to one of the
cans of beans. Measure the salt and dry seasonings and put them in a small bowl
or cup.
Place the pot with the chopped vegetables and olive oil on
the stove, and fry, stirring very frequently, until the vegetables are
softened, but not browned. Add the beans and their water plus the spices to the
pot. Heat, simmering for about ten minutes, stirring frequently and scraping
the bottom of the pot, so that the beans don’t stick.
Remove from the heat. Taste, and add salt if needed.
Use a a lunch dish with rice, sprinkled with chopped parsley,
or use as an ingredient on nachos, quesadillas, enchiladas, tacos, fajitas or
burritos.