Feb Recipe

Instructions

Ingredients

  • 2 cups dried pinto beans, soaked overnight

  • 1 tablespoon neutral oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon New Mexico red chile powder

  • 1/2 teaspoon ground coriander

  • 1 teaspoon salt (adjust to taste)

  • 3 1/2 cups water or light broth

Instructions

  • Preheat oven to 325°F.

  • Drain soaked beans and rinse well.

  • In a heavy, oven-safe pot or Dutch oven, heat oil over medium heat. Add onion and cook until translucent. Add garlic and cook until fragrant.

  • Stir in red chile powder and coriander, cooking until fragrant.

  • Add beans, salt and liquid. Stir once to combine.

  • Bring to a low boil, cover and transfer to the preheated oven.

  • Bake for 2 1/2 to 3 hours, stirring halfway through, until beans are creamy and tender.

  • Uncover for the final 15 minutes if a thicker consistency is desired.