My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, October 2, 2010

Chipotle Pinto Beans

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
Serves 8
print recipe

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.

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