Friday, June 20, 2014

Sonoran Pinto Beans. Simple. Sublime.

The pinto beans are subtly spiced and prepared to allow their earthy taste and creamy texture center stage. Spike with your favorite hot sauce moment before serving. You'll need a slow cooker for our version and the Mexican dried herb, epazote. If you can't find the latter, omit. The beans will still be amazing. Place 1 cup of dried pinto beans into your slow cooker along with 3 cups of water. No need to pre-soak the beans. Add 1 peeled and diced carrot, 1 whole dried chipotle pepper, 2 chopped garlic cloves and a large pinch of celery seed or 3 chopped lovage leaves. Cook on the Low setting for 4-6 hours, stirring now and then if you're around. In the last hour of cooking add chopped oregano and cumin powder to taste. Once the beans are super soft and the liquid has thickened in to a creamy gravy, season with salt, about 2 teaspoons. Serve warm or hot, topped with chopped onions if desired.

Calabacitas are perfect companions to slow-simmered beans. Make them the Cafe Drake HRV way by clicking here for our recipe. Use yellow squash, zucchini or a combination, as you wish.

Why not add a quick fresh salsa to your menu? And why not let it be our Tomatillo and Chile de Arbol Salsa? Here's the recipe!

Leftover beans and calabacitas with a good old-fashioned Turkey on Wheat sandwich. When reheating both the beans and squash don't forget to top each time with fresh cilantro.

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