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Chile Beans



  • 1 pound pinto beans
  • 3 tablespoons vegetable oil
  • 4 large garlic cloves, minced
  • 3 jalapeno peppers, sliced
  • 1 cup chopped onion
  • 1 tablespoon ground hot red chile
  • 1 1/2 teaspoons toasted ground cumin seed
  • 1 teaspoon salt
  • Chopped fresh cilantro leaves
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  1. Sort, rinse and soak beans overnight in about 3 quarts of water.
  2. 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.
  3. Heat remaining oil in a small skillet over medium heat. Sauté garlic, jalapenos and onion until just tender.
  4. Add sautéed vegetables to the beans with the ground chile, cumin and salt; stir well. Cook over low heat for 10 minutes.
  5. Adjust seasonings. Garnish with cilantro.


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