Pinto Beans With Chiles Recipes

PINTO BEAN CASSEROLE WITH HATCH CHILES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
• Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
• Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

PINTO BEANS WITH CHILIES

Steps:

• Prep the beans by washing them and pulling out any that look off. Place the beans in a large pot, filled with 48 ounces of water, bring the water to a boil for a couple of minutes, remove from the heat, cover, and let the beans soak for an hour or two.
• While the beans are resting, soak the dried ancho and pasilla chilies in hot water for 30 minutes. When the peppers have finished soaking, mince them and set them aside.
• When the beans have finished soaking, remove them from the pot and discard the water. In the pot, you're going to cook the beans in, sauté the red onion, garlic, and green chilies for a couple of minutes, add in the minced chilies and cook for another couple of minutes before adding the beans and 28 ounces of water.
• Add in 2 tsp of salt, stir, and cover.
• Cook the beans on a low simmer until they are nice and tender. This usually takes around 2 1/2 to 3 hours. Add in the rest of the salt and hot sauce.

PINTO BEAN CHILI

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

PINTO BEANS WITH CHILES

Steps:

• Place chiles in bowl.
• Pour 2 cups boiling water over them.
• Let soak until chiles are soft, about 20 minutes.
• Strain, reserving 1/2 cup soaking liquid.
• Seed chiles.
• Place in food processor.
• Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
• Heat oil in large pot over medium-high heat.
• Add chile puree; stir until slightly thickened, about 4 minutes.
• Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
• Bring to boil. Reduce heat; simmer 10 minutes.
• Season with salt and pepper to taste.