- 1pound pinto beans, soaked overnight and drained *
- 2 carrots, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 2teaspoon dried thyme
- 2teaspoon dried oregano
- 1tablespon Dijon mustard
- 1 (6-ounce) can tomato paste
- 1/2teaspoon allspice
- 1 jalapeno, seeds and membranes removed, chopped
- 1 chipotle pepper in adobo sauce, chopped (from a can)
- 1 (12-ounce) bottle of Mexican beer (like Negro Modelo)
- 1teaspoon sea salt
* I sometimes use the quick cook method as opposed to soaking dried beans overnight: Add the beans and enough water to cover by 2-3 inches in a large stock pot. Bring the water to a rapid boil, boil for 2 minutes, remove from heat, cover and let sit for 1 hour. Drain and prepare beans in whichever recipe you are using them in.
I think these beans make a great main dish when served over rice or with tortillas but you could also serve them as a side dish to grilled meats.
Try adding in bacon to the beans (as the original recipe called for); use 1 pound of bacon, chopped and browned prior to adding to beans and the rest of the ingredients. You could also add crumbled cooked bacon as a topping to the cooked vegetarian beans.
A cotija or other mild crumbled Mexican cheese would add a nice dimension to these beans as a topping. Other optional toppings are fresh chopped cilantro and/or diced avocado. My youngest loves to add plain Greek yogurt or sour cream as it tames some of the heat.