A Recipe Makeover
Are you looking for the beans to serve with your Deep Pit Barbecue? Or maybe just looking for a good Vegetarian Beans Recipe to serve over rice. Either way this is a good choice. If you’re a “beans connoisseur” you might believe you’ve seen this recipe before. Yes, it’s a very close relative to Arizona Bean Pot. It isn’t that I need to reinvent a recipe, but rather it’s convenience … For my ever changing schedule and time availability. I bet you can relate! Spend a few minutes putting this together. Simple!
1 Pound dry pink beans-remove stones and rinse thoroughly, no presoak necessary
2 Tablespoons extra virgin olive oil
2 Large sweet onions-diced
4 cloves of garlic-minced
15 Ounce can diced tomatoes
7 Ounce can diced Ortega green peppers
7 Ounce can El Pato Salsa de Chile Fresco (Your choice of sauce here. This one makes for a mildly hot result.)
1/2 Teaspoon ground cumin
4 cups of water
1-2 Teaspoons salt
After washing the beans drain and set aside.
Heat the oil over medium heat in a large dutch oven. Sauté the onion until limp and only slightly caramelized. Add garlic and sauté for another minute or two.
Add the rinsed but not soaked beans over the top of the onions and garlic. Layer the tomatoes, salsa and Ortegas over the beans.
Sprinkle cumin over all.
Add 3 cups of water to cover. Turn the heat from medium to low, cover and bring to a simmer. Simmer 3-4 hours until beans are tender. Add salt after the first 2 hours of cooking. Taste for salt before adding full amount of 2 teaspoons. Add additional cup of water as needed. These are thick beans.