Molepintobeans Recipes

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

CREOLE PINTO BEANS

Steps:

• Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
• Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
• Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

PINTO-BEAN MOLE CHILI

Steps:

• Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
• Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
• Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
• Stir in beans and simmer 5 minutes. Season with salt.

MOLE PINTO BEANS

Steps:

• In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
• Blend until very smooth.
• Add the remaining broth and blend again.
• Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.

MEXICAN MOLE BAKED BEANS #A1

Steps:

• Roast the Peppers: Turn on oven broiler and line a baking dish with foil. Slice the poblano peppers lengthwise, removing and discarding the stems, ribs, and seeds. Press each pepper half with your hand to flatten it a bit, then arrange peppers skin-side up on foil-lined baking dish. Rub peppers with oil, then transfer to top rack of oven and broil for 5-10 minutes, until skins are very charred and blistered. Remove from oven and carefully fold the foil around the peppers to form a closed packet. Set aside and let peppers steam for 10 minutes before opening packet. Once peppers are cool enough to handle, peel the skins away from the flesh of the peppers with your fingers. Discard the skins and set the peeled roasted peppers aside.
• Make the Mole Sauce: While the peppers are steaming, combine the hot coffee, boiling water, dried cherries, and chopped walnuts in a heat-proof bowl and set aside for 10 minutes to soften the fruit and nuts. After 10 minutes, transfer this mixture to a blender and add the peeled roasted peppers, A1 sauce, chili powder, cinnamon, and brown sugar. Puree the mixture until very smooth, taking care to first remove the center stopper of the blender lid and cover the opening with a towel (this allows steam from the hot liquid to escape while blending).
• Cook the Beans: Transfer the mole sauce to a large saucepan over medium heat. Whisk in the chocolate until dissolved, then add the black beans. Bring to a boil, then reduce heat and simmer uncovered for 50-60 minutes, gently stirring every so often to make sure the beans on the bottom are not sticking or becoming overdone. The beans are done when the sauce has thickened to a gravy-like consistency that coats the beans nicely. You can serve the beans immediately, though they will keep for several days in the fridge. As the batch is quite large, you can also choose to freeze half of the beans for a later use. To prepare frozen beans, first thaw overnight in the fridge, then reheat gently.

SIMPLE PINTO BEANS

Steps:

• Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
• Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
• Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)