YIELD 2 quarts
|3 tablespoons||olive oil|
|2||large onions, chopped|
|2||serrano chiles, stemmed, seeded and minced|
|1||jalapeno chile, stemmed, seeded and minced|
|1 tablespoon||minced garlic|
|1/2 teaspoon||dried Mexican oregano, crumbled|
|1 cup||dried pinto beans, soaked in cold water overnight and then drained before use|
|1 cup||chopped ripe tomatoes|
|1 3/4 teaspoons||salt|
|1/3 cup||chopped green onion tops|
|1/4 cup||chopped cilantro stems|
- 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.
Note: beans are even better made a day ahead and reheated gently before serving.
This recipe appears in: Mexican