Our free class ends here with delicious, classic Chile Rellenos New Mexican Style.
- What to do if chiles rip
- Best green chiles to use
- How to stuff properly
- Frying and plating
If you have completed every challenge, give yourself a major pat on the back- that’s a lot of cooking! I’m proud of you! The goal of this course is to give you confidence in cooking New Mexican food; moving forward from here I hope you can apply what you have learned and tackle new recipes without trepidation.
We’ve talked about cooking oils, blended up traditional Red Chile Sauce, steamed our very own Tamales, created perfect Corn Tortillas, and fried up some amazing Chile Rellenos! These are some seriously intimidating recipes that you have now mastered.
You have certainly earned some time off and away from the kitchen. As promised, here is your special bonus New Mexican recipe – the perfect side of creamy Seasoned Pinto Beans! This recipe will be waiting for you when you feel ready to return to the kitchen and cook up your own personal New Mexican masterpiece.Print
Deliciously well-seasoned pinto beans slow-simmered for hours; these beans make the perfect side dish to accompany any Southwestern meal.
- 2 cups of dry pinto beans, picked over for small stones
- 2 tablespoons vegetable oil
- 1 and 1/4 cup diced sweet yellow onion
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 bay leaf
- 1 and 1/2 teaspoons dried Mexican oregano
- 1 and 1/2 teaspoons dried epazote (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon salt to taste
- Place soaked beans into a large stockpot and cover with at least 3 inches of tap water. Bring to a boil, then reduce the heat and slow-simmer the beans (barely boiling) for 2 to 3 hours, or until the beans have softened. Remove from heat. Drain and rinse well with water, leaving the beans in the colander.
- Set the stockpot you used to cook the beans over medium-high heat and add in the oil. Add the onions to the pot. Stir frequently until onion is soft and beginning to brown. Add the garlic and cook for one minute.
- Add the beans, broth, bay leaf, oregano, epazote, cumin, coriander, and chipotle powder to the pot. Bring to a boil, then reduce heat to a slow-simmer and cook for about 1 hour, covered, stirring frequently. If the beans don’t have enough liquid to stir easily, add a little water.
- After 1 hour, stir in the salt and slow-simmer again for about 10 minutes. The beans should be nice and creamy. Serve warm with your main entree.
Dry beans really should be soaked overnight in water before cooking them the next day. This helps to dilute an enzyme within the raw beans that can cause stomach pain, along with helping to soften the beans. If you skip this step you’ll be sorry (unless you can cheat and place them in a pressure cooker). Drain and rinse off the beans the next morning before beginning with this recipe.
Do not add any salt to the beans or the soaking liquids at all, until called for in the recipe. If you would like to add ham or bacon, add these in when adding the onion in step 2.