This is a lighter, vegetarian version of a traditional dish favored by the caballeros (cowboys) of northern Mexico. Chipotle peppers provide a smoky flavor that in the original dish is supplied by bacon.
Recipe Ingredient Details:
2 tablespoons corn oil
1 white onion, chopped
2 ripe tomatoes, chopped
4 cloves garlic, minced
2 cups pinto beans, soaked overnight and drained
1 12-ounce bottle 1 dark beer (such as Negro Modelo)
4 cups vegetable stock
1/2 teaspoon ground cinnamon
1-2 chipotle peppers in adobo sauce, diced
Salt and freshly ground pepper (to taste)
Fresh cilantro (for garnish)
Heat oil in a large, deep skillet; add onions and cook until translucent. Add tomatoes and garlic; cook until garlic begins to brown.
Add presoaked beans, beer, vegetable stock, cinnamon and chipotle peppers. Simmer for 1 hour or until beans are tender, adding more stock as necessary. Season with salt and pepper and garnish with fresh cilantro.
Recipe Additional Notes:
PER SERVING: Calories 321, Fat 6g, Perfat 15, Cholesterol 0g, Carbo 51g, Protein 16g
Wed, 2002-05-01 13:44