Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Oaxaca Style Pinto Beans with Chipotle and Pasilla Chiles
By Chef Heidi Allison

Oaxaca Style Pinto Beans with Chipotle and Pasilla Chiles


2 cloves Peeled Garlic
1/2 cup Pinto Beans soaked overnight in water to cover
1/2 White Onion halved
2 Dried Chipotle Peppers
1 Pasilla Pepper
Salt to taste
1/4 cup Cotija Cheese or Anejo (Aged)
Cheese finely grated (Can substitute with Greek feta. Do not use a French, Israeli or Bulgarian feta—they have a higher fat, a not-salty–enough taste and a texture that is too creamy for this dish.)


Roast the garlic cloves in a dry skillet on medium heat until clove starts to turn golden.

Crush garlic cloves and set aside. Drain the beans and place in a large saucepan.

Pour in enough water to cover the beans, and then add onion, garlic and peppers.

Place the lid on the pan and bring to a boil.

Reduce the heat slightly and simmer for 60-75 minutes (beans should be tender and creamy with a little bite, but not mushy or disintegrating).

Remove the onion and add salt to taste. Pour the beans into a bowl, sprinkle with cheese and serve.