Ingredients
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1 Pound Pinto Beans
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4 Quarts Water
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2 Dried New Mexico Chili
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2 Cloves Garlic
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1 Onion
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2 Teaspoons Salt
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.5 Cup Canola Oil
Directions
Pressure Cooker Method:
- Toast Chiles: Remove stems and seeds from the dried chiles. Place a cast-iron skillet or frying pan over high heat and heat until it is very hot. Place the chiles into the pan and toast on all sides until each has begun to blacken and smell very aromatic. Remove the chilis from the pan and let cool.
- Prepare Ingredients: Sort through the beans to ensure there are no pebbles or debris. Add beans, water, toasted chiles, chopped onion and garlic to a pressure cooker.
- Cook Beans: Bring pressure cooker to high pressure and cook for 50 minutes. Use the quick-release method to release pressure.
- Finish the Beans: Drain the beans, reserving the liquid. Blend the beans in a blender or use an immersion blender to blend them until they are very smooth. Heat a very large frying pan over medium heat and add the oil. Place beans into the pan and cook and stir the beans for 5-10 minutes until the oil is mixed in and the beans are fragrant. Remove from the heat and add-in as much of the reserved liquid as desired to thin out the beans to your desired consistency and add salt to taste.
Traditional Method:
- Toast Chiles: Remove stems and seeds from the dried chiles. Place a cast-iron skillet or frying pan over high heat and heat until it is very hot. Place the chiles into the pan and toast on all sides until each has begun to blacken and smell very aromatic. Remove the chilis from the pan and let cool.
- Prepare Ingredients: Sort through the beans to ensure there are no pebbles or debris. Add beans, water, toasted chiles, chopped onion, and garlic to a large pot.
- Cook Beans: Cover the pot and simmer for 2-3 hours until the beans are soft. Check every 30-40 minutes to ensure the water does not dry out and add water as necessary ensuring the beans are always covered in water. Once the beans are soft, remove from the heat.
- Finish the Beans: Drain the beans, reserving the liquid. Blend the beans in a blender or use an immersion blender to blend them until they are very smooth. Heat a very large frying pan over medium heat and add the oil. Place beans into the pan and cook and stir the beans for 5-10 minutes until the oil is mixed in and the beans are fragrant. Remove from the heat and add-in as much of the reserved liquid as desired to thin out the beans to your desired consistency and add salt to taste.
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