Pinto Bean Stew

The speckled color of these pinto beans mutes dramatically after their soak.  You won’t mind, though.  This makes a very yummy bean stew …and refried beans worth eating the next day.

These leftovers are on their way to becoming refried beans.  Stuff them in a tortilla with lettuce, tomatoes, pico de gallo, cilantro and a dollop of sour cream or crema.

Pinto Bean Stew
makes one large pot

1lb pinto beans, washed , cleaned and soaked
water

4 cups chicken stock
4-6 cloves garlic
1 large Vidalia onion
2 stalks celery, finely minced
2 carrots, finely minced
2-3 Tablespoons olive oil
1 Tablespoon pasilla chili powder
1 Tablespoon cocoa
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
juice of one lime

Soak beans overnight.

(Or, in a large dutch oven cover beans with water.  Bring to a boil.  Cover.  Turn off heat and allow to soak for 1 hour.  Drain.  Cover with fresh water.  Bring to a boil.  Turn off heat and cover.  Let sit for one hour.  Discard most of the water.  Reserve approximately 2 cups of water.)

If soaking beans overnight, discard all of the water.  Add 2 cups of water and all of the ingredients listed above to a large dutch oven.  Bring to a simmer and cook over low heat until beans are tender.  (Approximately 1-2 hours)

Leftovers Turn Into Refried Beans:

Bring beans to a simmer.  Allow to simmer until beans begin to crumble.  Mash with a potato masher.  Simmer for another 15-20 minutes, or until most of the liquid is gone.  Roughly mash with a potato masher, again.  Add 2-3 tablespoons butter, if desired.  Continue cooking until beans begin to crisp up along the sides of the pan.  Cover and let sit for 5 minutes.  Stir and serve.

Serve with tortillas, lettuce, tomatoes, pico de gallo, onions, cilantro and crema.  A bowl of guacamole on the side or a guacamole salad makes this meal even better.