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Recipes

Baja's Best Pinto Beans

By Nancy ZaslavskyPhotography by Brian Leatart

3.7

(10)

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Recipe information

  • Yield

    6 Servings

Ingredients

2

tablespoons vegetable oil

1

cup chopped white onion

4

garlic cloves, chopped

1

large jalapeño chili with seeds, cut lengthwise in half

1

tablespoon dried oregano (preferably Mexican)

1

teaspoon ground cumin

9

1/2 cups water

1

pound dried pinto beans, rinsed

2

tablespoons (packed) dark brown sugar

1

teaspoon salt

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.

  2. Step 2

    Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. DO AHEAD: Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.

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