Recipe: Pinto Beans with Tortilla-Cheese Crust

Pinto Beans with Tortilla-Cheese Crust
rec.food.cooking/Ramone/1996

4 cans (15-ounce each) pinto beans
2 Tbsp vegetable oil
2 cups chopped onions
1 diced red bell pepper (about 1 cup)
1 diced green bell pepper (about 1 cup)
2 Tbsp chopped garlic
2 Tbsp chili powder
2 tsp ground cumin (use oregano if you don't like cumin)
1 (28-ounce) can Italian-style tomatoes, drained, chopped, juices reserved
1 cup canned chicken broth
1 tsp hot pepper sauce (Tabasco), optional
8 Tbsp chopped fresh cilantro (use parsley if you don't like
cilantro)

3/4 cup finely crushed tortilla chips
1 cup packed grated Monterrey Jack cheese (I use hot pepper jack)

Puree 1 can beans in processor (or mash well with a fork). Heat oil in Dutch oven over medium heat. Add onions and bell peppers and saute until soft, about 10 minutes. Add chili powder and cumin. Stir 1 minute. Mix in tomatoes, 1/2 cup reserved tomato juice, broth, pepper sauce, whole beans and pureed beans. Simmer mixture 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper to taste. Pour into 13x9x2-inch glass baking dish. Can be made one day ahead to this point and chilled.

Preheat oven to 400 degrees F. Sprinkle crushed chips over bean mixture. Bake until heated through, about 30 minutes. Top with cheese. Bake until melted and bubbly, about 5 to 8 minutes longer. Top with remaining cilantro.