ChefOno added about 1 year ago

Classic Mexican Beans:

Procure one ancho chile. Pick through a half pound of beans for any foreign matter, rinse. Wearing gloves, remove stem and seeds from chile (or wash your hands like the dickens afterwards). In a medium saucepan, cover beans with water by an inch or two, throw in the chile and 2 tsp. Kosher salt (1 tsp. table salt), bring to a boil for 10 min., cover, reduce to a simmer for 5 hrs. or until tender, checking from time to time to make sure the water level doesn't drop below the top of the beans. Fish out chile skin before serving. Top with sliced avo. Serve with fresh, warm (hopefully yellow) corn tortillas dripping with butter.

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

Pinto beans make a nice platform for many dishes. I would follow Chef Ono's advice for washing and cooking. You can use other dried chiles depending on your heat tolerance. Grilled marinated chicken would go well with the beans and avocado slices. Marinade the chicken in citrus juice with some sliced jalapeno for a couple of hours with some ground black pepper. Chopped sweet onions to add after grilling. Don't forget the chopped cilantro. Maybe a squirt of crema (Mexican style sour cream)

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