My Photo
Location: Texas, United States

Sunday, September 14, 2014

Emeril's Vegetarian Pinto Beans

3 tablespoons
olive oil
2large onions, chopped
2serrano chiles, stemmed, seeded and minced
1jalapeno chile, stemmed, seeded and minced
1 tablespoonminced garlic
1/2 teaspoondried Mexican oregano, crumbled
6 cupswater
1 cupdried pinto beans, soaked in cold water overnight and then drained before use
1 cupchopped ripe tomatoes
1 3/4 teaspoonssalt
1/3 cupchopped green onion tops
1/4 cupchopped cilantro stems
  1. In a large heavy saucepan or small Dutch oven, heat the oil until hot. Add the onion and chiles and saute until soft, 4 to 6 minutes. Add the garlic and oregano and cook, stirring, for 2 minutes. Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes. Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.



Post a Comment

<< Home