Spicy Vegetarian Pintos

Originally published on November 12, 2014



There’s nothing like a huge pot of pinto beans to warm you up on an icy November night.  These pintos are extra spicy – you won’t be feeling the cold at all!

Spicy Vegetarian Pintos

Ingredients:

• 2lb. bag dried pinto beans (fast soak method explained below)
• 8 cups water

After fast soak method you will need to add to pot of beans:

• 6-8 more cups water
• 2 large shallots, roughly chopped
• 13.4 oz can whole jalapeños in juice (mine had carrot slices too) + half the juice
• 3-4 cloves garlic, minced
• handful of chopped cilantro
• 3 tsp. chicken bouillon (or vegetable broth if you want it vegan)
• 1/2 tsp. chili powder
• 1   tsp. cumin
• couple dashes of your fave hot sauce (I like Tapatío)
• big dash of olive oil
• salt + pepper to taste

FAST SOAK METHOD FOR DRIED PINTOS:
Rinse dried beans thoroughly.  Add to large pot and add 8 cups water.  Bring to a boil, remove from heat and cover.  Let sit for an hour.  After 1 hour, drain water from beans. Put beans back into pot.

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Take your pot of fast-soaked beans and add 6-8 cups fresh water.  Add chopped shallots, jalapeños + half of the juice, garlic, seasonings, hot sauce & olive oil.  Bring to boil, then turn down to low heat and simmer beans for 2 hours.  Add salt & pepper to taste.

I’m just a gringo girl but these suckers are on FIYAH! I served them with a tall glass of milk.  They’re so delicious it’s worth the heat.  These beans are muy addictive.