Looking for a recipe with avocado and pinto beans
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
pierino is a trusted source on General Cooking and Tough Love.
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)
Please enter a valid email address.
Well played. You deserve a cookie.
Brussels sprouts can handle anything.
A Nutty, Cheesy, Buttery Salad
Sheet-Pan Soup to Ease You Out of Winter
The Greatest Hits
100 Ways to Use Nduja
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.