Clay-Pot Pinto Beans W/ Corn Tortillas Recipe

Name: Clay-Pot Pinto Beans W/ Corn Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried pinto bean; 3 tablespoons olive oil; 1 large onion, minced; 2 garlic cloves, minced; 1 ½ teaspoons dried Mexican oregano, crumbled; salt, to taste; 1 chipotle chile in adobo, minced (optional); queso fresco (Accompaniment); fresh cilantro, coursely chopped (Accompaniment); 12 corn tortillas

Servings: persons

1 lb dried pinto bean
3 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
1 ½ teaspoons dried Mexican oregano, crumbled
salt, to taste
1 chipotle chile in adobo, minced (optional)
queso fresco (Accompaniment)
fresh cilantro, coursely chopped (Accompaniment)
12 corn tortillas

1
Dried beans soaked in water to cover generously for several hours or overnight.
2
Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
3
Bring to a simmer slowly over moderately low heat, skimming any foam.
4
Meanwhile, heat olive oil in a skillet over low heat.
5
Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
6
When beans just begin to simmer, add sauteed vegetables and oregano.
7
Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
8
If additional liquid is needed, add boiling water.
9
Season with salt and minced chipotle chile, if desired.
10
Cool, then refrigerate overnight.
11
Reheat the beans slowly.
12
Divide among warm bowls, topping each portion with queso fresco and cilantro.
13
Serve with hot tortillas.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb dried pinto bean, 3 tablespoons olive oil, 1 large onion, minced, 2 garlic cloves, minced, and more.

Yes, Clay-Pot Pinto Beans W/ Corn Tortillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clay-Pot Pinto Beans W/ Corn Tortillas

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