Versatile Chile And Beans Recipe
So here it is! A traditional Mexican-style chile and beans recipe. You’ll probably be surprised to know that the spices and the chiles are not the secret to making the perfect bean. The first secret is in the preparation. The second secret is in knowing when to stop cooking.
Making a tasty pot of chili beans isn’t really difficult. But it does take a little time and there are a few secrets that produce a taste that can’t be beat. Once prepared, this easy vegetarian version of a traditional recipe can be used to fill burritos, top nachos, serve as a side dish or simply replace a main course.
Secret recipes are passed from generation to generation through word of mouth. So here, shall that tradition continue as we hand off the real core essence of every recipe known to all in the Southwestern United States, simply as “chili beans”. This recipe has been kitchen tested thousands of times. But this is the first time it has been written down for others to learn from.
The most important consideration will be the preparation of the bean itself. You might be surprised to learn that what goes into the pot for seasoning isn’t nearly as important as how the main ingredient is prepped and cooked. Begin with two pounds of dried Pintos. It’s important to note that if you want an authentic taste and texture do not be tempted to substitute another bean for the Pinto.
Pintos are the bean of choice. Sort them to remove stones or anything that looks odd. Toss remaining morsels into a large soup pot and cover completely with water. Soak at least 8 hours or overnight. After soaking, drain all of the water from the pot and rinse the beans. Fill up with water and soak again for five to seven hours. Drain Pintos, then rinse thoroughly again. Be sure to wash the pot and rinse completely before cooking in it. Return soaked Pintos to the pot cover them with water.
Place the pot on a high heat to bring to a boil. While the water is heating, prepare and add the seasonings. For a basic bean, the easy way, add only the following ingredients and add a fair amount of each, to taste: onion powder, garlic salt and black pepper. Recommended amounts would be 2-3 tablespoons of onion powder/garlic salt and 2 teaspoons of black pepper. Now stir in 1-2 teaspoons of cumin seed. Cumin is the secret ingredient. Do not overuse cumin because it is very pungent. Finally, add half of a jar of jalapeno slices and half of a large jar of whatever prepared salsa fits your taste buds.
Allow the pot to simmer slowly and keep it vented the entire time. You will probably need to add water more than once during the cooking process. Keep an eye on your simmering bean pot! Continue to cook slowly approximately one to two hours. Stir from the bottom occasionally. Turn off the heat and leave the pot on the stove tightly covered for another 1-2 hours. Bring back to a boil with lid vented or removed and cook for an additional hour to ninety minutes, adding water as needed. When done, the beans will be firm but not mushy.
Once the ‘sitting time’ is completed bring the beans to a boil once more and lower the heat to simmer as with the first cooking phase. Cook very slowly, stirring every fifteen to twenty minutes. Add water as needed to avid burning and continue to allow the steam to escape during cooking. The chili will be ready when a sample bean is no longer hard but not mushy either. The finished texture should be similar to an ‘Al dente’, as with cooking pasta. The bean should remain firm but will bite softly without falling apart. Drain and eat with cheese and chopped onion or in any of your favorite Mexican dishes. Be sure to refrigerate leftovers immediately after cooking is completed. Mix up the spices as you desire to create your own chile and beans recipe and enjoy frequently. Ole!
Chile con carne is a hearty and delicious entree enjoyed by most people, especially on cold days. A pot of chile simmering on the stove provides a welcoming ambiance to a home.
