Recipe: Chuck's Mexican Pinto Beans

CHUCK'S MEXICAN PINTO BEANS

1 pound dried pinto beans, rinsed and picked over
2 bay leaves
8 whole red chili peppers
1/4 cup molasses
10 cloves garlic
2 medium onions, chopped
2 tablespoons ground cumin
1/8 teaspoon cayenne
2 teaspoons seasoned salt
2 tablespoons rice wine vinegar
FOR SERVING:
1 cup salsa (prepared or homemade)
1 cup sour cream
1 cup chopped fresh cilantro

Soak beans overnight in a large pot with enough water to cover by at least 2 inches. (Or use quick-soaking method: Place beans in a large pot and cover with 2 inches of hot water. Boil for 2 to 3 minutes. Turn off heat and let beans stand for 1 hour; drain.)

WHEN READY TO COOK:
In a large soup pot, combine beans with 6 cups fresh water. Add bay leaves, chili peppers, molasses, garlic, and onions. Boil for 10 minutes. Reduce heat to a simmer. Cover and cook until beans are soft, 2 to 3 hours.

Discard bay leaves and chili peppers. Stir in cumin, cayenne, salt, and vinegar.

Serve hot with salsa, sour cream, and chopped cilantro on the side.

NOTES:-If you have beans left over, drain them and mash them gently with a fork to use as a filling for tortillas.

-A crockpot or a slow cooker is ideal for simmering these beans, although the cooking time will be longer.

Servings: 8
Source: 365 Ways to Cook Vegetarian, Kitty Morse