• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pinto Beans with New Mexican Chilies [Sic]

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 2 c Dried pinto beans (abt. 12
  • -ounces), sorted/soaked
  • -ovrnite
  • 6 c Cold water
  • 1 Bay leaf
  • 3 Fresh sage leaves
  • 2 Dried New Mexican chiles,
  • -seeded [ha!]
  • 1/2 c Hot water
  • 1 tb Light olive oil or vegetable
  • -oil
  • 1/2 md Yellow onion (abt. 1 cup),
  • -chopped
  • Salt
  • 1 3/4 ts Cumin seed, toasted/ground
  • 3 Cloves garlic, chopped fine
  • 1/2 ts Chipotle puree, * see note
  • 2 ts Fresh sage, 5-10 leaves,
  • -chopped


* according to this book, chipotle puree is chipotles in adobo sauce that
has been pureed. Go figure...

Drain the beans and rinse them well. Place them in a large saucepan with
the cold water, bay leaf, and whole sage leaves. Bring to a boil, reduce
the heat, and cook, uncovered, at a gentle boil until tender, abt. 30
minutes. Remove the herbs and set the beans aside.

Meanwhile, cover the chilies [sic] with the hot water, soak for about 20
minutes, and puree in a blender. Heat the oil in a large skillet; add the
onions, 1 teaspoon salt, and 1 teaspoon of the cumin. Saute over medium
heat until tender, 5 to 7 minutes. Add the garlic and saute for 1 to 2
minutes more.

Add the beans and their broth to the onion along with 1/2 teaspoon salt,
the remaining cumin, and the chili [sic] purees. Cook over medium heat for
20 to 25 minutes, stirring as needed. The beans should be saucy and soft
but not mushy. If they need more liquid, add a little water. Add the
chopped sage and salt to taste.

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