If you have been following my blog you will see a pattern I love spicy food. 99% of the time I am splashing Tabasco on my eggs. I don't like it so hot that it zaps your taste buds where your mouth is numb I just like a nice kick. I stay away from habanero chilies I had a very bad experience and I think it was at least a month before I could taste food again. The nice thing about this recipe is just with a couple adjustments you can bring down the heat.
Spicy Pinto Beans
1 lb package of dried pinto beans
approx enough water to cover 4 inches above beans
1 tablespoon Fiesta Quick Chili Mix
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1/2 tablespoon chipolte chili powder
1 bay leaf
1/2 large onion, diced
4 garlic cloves, rough chop
1 4oz can diced jalapeños fire roasted
Go through pinto beans and take out any stones or wonky pinto beans rinse with cold water drain, add to a bowl with onions and garlic and set aside.
In a large stock pot add water, spices and jalapeños and bring to a boil. Slowly add beans, onions and garlic and bring back up to a boil. Reduce heat just until there is a gently boil, occasionally give the beans and nice stir and cook for 2 to 2 1/2 hours until the beans are tender, taste for seasoning add additional salt if needed. If the water reduces and you can see the beans just add a couple cups of water and turn up the heat until it is just starting to boil then lower again. Your beans are now ready to serve as a side dish, over rice, in burritos, nachos or anything else you want.
Note: For less spicy beans leave out the chipolte chili powder and substitute 4oz can mild diced green peppers for the jalapeños.
Until Next Time,
Until Next Time,