Chile Beans1 pound pinto beans Sort, rinse and soak beans overnight in about 3 quarts of water. Drain beans and cover them with about 1 inch of fresh water. Add 1 1/2 tablespoons of the oil. Cook beans, covered, for 45 minutes to 1 hours, stirring occasionally, until they are tender. Heat remaining oil in a small skillet over medium heat. Sauté garlic, jalapeños and onion until just tender. Add sautéed vegetables to the beans with the ground chile, cumin and salt; stir well. Cook over low heat for 10 minutes. Adjust seasonings. Garnish with cilantro. |