Ingredients
- 30 oz canned pinto beans or 2 14 oz cans pinto beans drained and rinsed
- 3 medium large garlic roughly minced
- 1/8 wedge of thinly sliced medium large white onion
- 1/2 tsp cumin seeds
- 1 large bay leaf
- 4 - 8 oz chorizo
- 2-3 tbsp tomato puree or 14.5 can of crushed tomatoes
- 2 cups of water (you could a broth)
- 1-2 serrano chiles
Cooking process of this dish
1. Mise en place.
2. Add chorizo to a nonstick pan preferably. Heat the pan over medium heat.
3. Saute until it is nice and deep golden brown or a deep red color but not too deep.
4. Take out the chorizo and add oil until you have a 1 tbsp in the pan.
5. Add the bay leaf and cumin seeds to the pan and toast it until the bay leaf and cumin seeds have browned 30-60 secs.
6. Add onions, serranos and garlic to the pan and saute for 2-3 min. The onions should be translucent and a few of the garlic cloves should brown a bit.
7. Add the tomato paste and saute until it smells like it deepens in flavor. It should take 1-2 mins. Make sure everything gets clumped into the the tomato paste so that it can no longer burn.
8. Add the water, chorizo, pinto beans and mix it all together.
9. Raise the heat to high and bring it to a boil.
10. Lower the heat to low and keep it on a low simmer for 20 mins.
11. When it has thickened a decent amount (consistency is always up to you; for me its about 3/4 quarters of the liquid) take it off the heat, taste, and season to taste.
12. You can choose whether you want to add this to a breakfast burrito, quesadilla, huevos rancheros, nachos, and etc. You choose your canvas.
Негізгі бет One Of the Best Pot of Beans You Will Make
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