Chef Heidi Allison

Oaxaca Style Pinto Beans with Chipotle and Pasilla Peppers

Name: Oaxaca Style Pinto Beans with Chipotle and Pasilla Peppers
Prep time: 10 min
Cook time: 1 h 27 min
Total time: 1 h 37 min
Yield: 4
Cuisine: Mexican
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.—)

Rated 4.0 stars by 2 users

Cuisine

Mexican

Servings

4 servings

Prep Time

10 minutes

Cook Time

1 hour 45 minutes

Image of Oaxaca Style Pinto Beans with Chipotle and Pasilla Peppers

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.—)

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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.

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Oaxaca Style Pinto Beans with Chipotle and Pasilla Peppers