Ingredients
- 1 pound dried pinto beans (sorted and washed)
- 6 cups water
- 1 can (15 ounce) diced tomatoes
- 1 can (12 ounce) Spam, diced (or 1 large ham hock, smoked turkey leg or diced ham)
- 1 green bell pepper, seeded and chopped
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 4 chipotle peppers, seeded and minced
- 1/2 teaspoon oregano (Mexican oregano)
- 2 tablespoons adobo sauce (or the sauce from the chipotle pepper can)
- Salt & pepper, to taste
How to Make
-
Step 1: In a dutch oven or heavy pot, cover the pinto beans with the 6 cups of water. Soak overnight in the fridge.
-
Step 2: The next day, add the rest of the ingredients to the pot (aside from the salt & pepper; you might not need it, and salt can make uncooked beans tough). NO, do not drain the beans. The soaking liquid is full of flavor and should not be wasted!
-
Step 3: Over high heat, bring the pot of beans to a boil, then lower the heat to very low and simmer for 2 hours. Stir every 15 minutes.
-
Step 4: Once beans are tender and most of the liquid has evaporated, add salt & pepper, if needed. You can add water during cooking as it evaporates from the pot, but I don't. I like these beans to be thick and not watery so they can easily be eaten in a burrito without much mess. These are also great just served over rice.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.