Wash hands with soap and warm water. Wash produce well and chop as directed.
2
Spread beans on a tray to pick out and discard any small stones.
3
Transfer beans to a strainer and rinse.
4
Soak the beans by either the Overnight-, or Quick-soak method. See the packaging or the notes below for instructions.
5
After soaking, drain beans, rinse briefly and return to pot.
6
Add all other ingredients to pot. Add enough fresh water to cover beans by about two inches.
7
Bring to a boil, lower heat and simmer, uncovered, until beans are tender, about 1½hours. Then salt, to taste.
8
If you want to add ground beef to beans, cook before adding it. Heat a medium skillet over medium heat, add a little vegetable oil and sauté beef until browned and juices run clear. Garnish with chopped tomatoes and cilantro.
9
Serve hot or chill and refrigerate for up to one week. After cooling, beans can also be frozen for up to 1 month.
For Spice Blend
10
Wash hands with soap and warm water.
11
In a small bowl, combine spices.
12
Store at room temperature for up to three months.
Cook’s Note: When recipes tell you to " soak beans for 8 hours or overnight," it doesn't have to be exact. We like to put beans to soak before work, then drain, and rinse.
For Overnight-Soak Method: 1.Place beans in a large pot. Cover with a few inches of cold water and soak for 8 hours or overnight. 2.Drain and rinse beans. 3.Cook beans with fresh water on the stovetop or in a crockpot.
For Quick-Soak Method: 1.Place sorted, rinsed beans in a large pot. Cover with a few inches of cold water. Bring to a boil and boil 2 minutes. 2.Remove from heat, cover pot and let beans soak in pot of hot water for 1 hour. 3.Drain and rinse beans. 4.Cook beans with fresh water on the stovetop or in a crockpot.
Ingredients
1 pound dried pinto beans (or other dried beans)
1 medium onion, chopped
1 fresh jalapeño, diced
2-3 tablespoon
Spice Blend (recipe below)
salt, to taste (after cooking)
½ pound lean ground beef (optional)
fresh cilantro (for garnish, optional)
tomato, chopped (for garnish, optional)
Spice Blend
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1-2 bay leaves (remove after cooking)
1 tablespoon epazote (if available)
Directions
1
Wash hands with soap and warm water. Wash produce well and chop as directed.
2
Spread beans on a tray to pick out and discard any small stones.
3
Transfer beans to a strainer and rinse.
4
Soak the beans by either the Overnight-, or Quick-soak method. See the packaging or the notes below for instructions.
5
After soaking, drain beans, rinse briefly and return to pot.
6
Add all other ingredients to pot. Add enough fresh water to cover beans by about two inches.
7
Bring to a boil, lower heat and simmer, uncovered, until beans are tender, about 1½hours. Then salt, to taste.
8
If you want to add ground beef to beans, cook before adding it. Heat a medium skillet over medium heat, add a little vegetable oil and sauté beef until browned and juices run clear. Garnish with chopped tomatoes and cilantro.
9
Serve hot or chill and refrigerate for up to one week. After cooling, beans can also be frozen for up to 1 month.
