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

Oaxaca Style Pinto Beans with Chipotle and Pasilla Chiles

Ingredients

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.)

Directions

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.