When the weather starts to get a little nip to it, and I'm sick of looking at green beans for a while it's time for pinto beans. I will have to say they are one of my favorite dishes, plus there are so many ways to prepare them.
If you like a little kick to your beans these will be perfect. All you need with this is a pan or skillet of cornbread. If you have time to make these a day or two ahead of serving they will be even better.
Chipotle Pinto Beans
1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo
Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add the remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed. Salt to taste and return the chipotle pepper to pot.