Smoky Hot Pinto Beans in Chipotle Gravy
- 1 ½ c. dried pinto beans
- ½ chipotle chile in adobo sauce, finely minced
- 1 t. dried epazote (optional)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 t. dried oregano
- 1 t. ground cumin
- 1 T paprika
- 2 T all-purpose flour
- Salt to taste
Rinse beans and soak overnight. Add chipotle, epazote, and 6 c. water and cook until tender.
In a separate pan, sauté onion and garlic in a little water until onion is translucent. Add oregano and cumin. Lower heat, add paprika and flour, and cook a few minutes more, stirring well to coat onions. Stir in 1 cup of the bean broth and cook, stirring, until thickened. Add this mixture to beans and simmer until flavors are blended, about 10 minutes. Add salt to taste and serve.
Return to Latin American Recipes |
|