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New Mexico Pinto Beans Recipe

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This recipe for New Mexico Pinto Beans, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Peach
Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. dried pinto beans (or beans of choice), sorted and rinsed
1 tbsp. canola oil
1 lb. smoked ham, diced
1 large yellow onion, coarsely chopped
1 large sweet green pepper, cored, seeded, and chopped
2 cloves garlic, minced
4 c. canned beef broth (or water)
2 (4 oz) cans chopped green chilies, drained
1 jalapeno, seeded, cored, and finely chopped (optional)
2 whole bay leaves
1/2 tsp. dried thyme
1/2 tsp. dried marjoram, crumbled
1/8 to 1/4 tsp. cayenne
1 tbsp. red wine vinegar
1/2 tsp. salt or to taste (optional)

Directions:
Directions:
Soak beans overnight in water to cover. Drain beans; set aside. Skip down to 3rd paragraph.

If you have forgotten to soak the beans overnight, rinse beans with water and place in microwave safe dish. Cover with water, 1-2 inches over top of beans. Cover dish loosely with plastic wrap and microwave on high for 15 minutes, rotating after 7 minutes. Drain and rinse beans very well. Then continue with recipe as directed.

In a 6-qt Dutch oven over moderate heat, heat oil 1 minute. Add onion, green pepper, and garlic and saute until brown (about 5 minutes). Add reserved beans, ham, broth, bay leaves, thyme, marjoram, cayenne, green chilies, and jalapeno. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered, until beans are tender (about 1-1/2 hours). Mix in vinegar and salt. Remove and discard bay leaves. May be served over rice if desired.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
If using 4 cups of beef broth, the beans can get a little too salty for my taste. I recommend using 1/2 water and 1/2 beef broth and omitting the salt at the end.

 

 

 

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