While these beans are delicious inside tacos, they are also flavorful enough to serve on their own. For a simple meatless Monday supper, serve these savory beans on a bed of rice and top with crumbled queso fresco and cubes of creamy, ripe avocado.
Spicy Pinto Beans
- 2 Tbs. canola oil
- 1/2 white onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño chile, thinly sliced into rings
- 1 lb. (500 g) pinto beans, picked over for stones and rinsed
- Kosher salt and freshly ground pepper
- 1 Tbs. chopped fresh cilantro
1. In a large pot with a tight-fitting lid over medium-high heat, warm the oil. Add the onion and sauté until soft and golden brown, 6 to 8 minutes. Add the garlic and jalapeño and sauté just until soft, about 1 minute. Add the beans and enough cold water to cover by 2 inches (5 cm).
2. Bring the water to a boil, then reduce the heat to low, cover and simmer until the beans are tender, about 2 1/2 hours. Check the pot once in a while to make sure that the beans are still covered with water, adding a little more if needed.
3. Uncover the pot and season the beans with salt and pepper. (You may be surprised by how much salt you need to add to get the flavors to pop.) Cook, uncovered, for about 20 minutes to allow the sauce to thicken and the seasonings to blend. Transfer to a bowl, add the cilantro and serve immediately. Serves 6 to 8.
For this and more ideas for tacos you’ll want to serve every night of the week, check out our new Taco Night, by Kate McMillan.