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Cookbook : Side Dishes : Spicy Pinto Beans (De-Gassed Version!)
by IndyStratLuvr )
1 lb bag of La Perfarida Pinto Beans.
1 can or Ro-Tel brand diced tomatoes & green chiles
1 small (8oz) can of tomatoe sauce
3 cloves of garlic finely chopped, then crushed.
1 medium onion minced
salt, pepper, cumin (1tbsp), chili powder (1-2 tsp) to taste
2 tbsp olive oil
4 dashes Cholula Brand (or your favorite hot sauce)
Take pinto beans and rinse, then soak in UNSALTED water overnight. Drain and rinse well. Put into large pot (4 qt) and fill to the top with water. Start water boiling
add Ro-Tel tomatoes & chilis, tomatoe sauce, 1 tsp salt, 1 tsp pepper, some cumin and chili powder & olive oil. DO NOT overseason, you can adjust to taste later.
in a sautee pan, sweat the onions in olive oil until translucent and they start to caramelize, then add garlic and cook for 1 more minute, add to pot.
Add hot sauce and simmer them until very tender and they just start to break down. Adjust your seasoning after an hour or two of cooking. You can cook them as far down as you like, but I prefer to have them as whole as possible.
Adjust your seasoning to the way you like them, the flavors concentrate after the first hour or two of cooking so be careful to add small bits at a time.. Serve on the side with tortilla chips or in bean burritos. Yum.
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