Great alternative for traditional Refried beans. Good as a side dish or in tacos, tostadas or burritos.

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Name: Tex-Mex Pinto Beans
Prep time: 30 min
Cook time: 8 h 55 min
Total time: 9 h 25 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 1 Slice Thick slice bacon Cut into pieces; 2 cups Dried Pinto Beans; 1 medium Onion Diced; 1 Green pepper Diced; 1 Red pepper; 4 Cloves Garlic; 6-8 Cups Water; 1 Dried Chipotle pepper; 1 tablespoon Chipotle Powder; 2 teaspoons Sweet paprika; 1 teaspoon Cayenne pepper; 1 teaspoon Cumin; Kosher Salt; Fresh ground pepper; 1 Cup Fire-roasted tomatoes; 1 Cup Cheddar cheese Shredded

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INGREDIENTS

1 Slice Thick slice bacon ; Cut into pieces
2 cups Dried Pinto Beans
1 medium Onion ; Diced
1 Green pepper ; Diced
1 Red pepper
4 Cloves Garlic
6-8 Cups Water
1 Dried Chipotle pepper
1 tablespoon Chipotle Powder
2 teaspoons Sweet paprika
1 teaspoon Cayenne pepper
1 teaspoon Cumin
Kosher Salt
Fresh ground pepper
1 Cup Fire-roasted tomatoes
1 Cup Cheddar cheese ; Shredded

INSTRUCTIONS

Soak the pinto beans in water to cover overnight. Drain and set aside.

Fry bacon till almost done in a large enameled Dutch oven over medium heat. If needed add 1 Tablespoon olive oil to pot then, add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, dried chipotle pepper, cayenne. Add enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.

Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.

Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.

NOTES

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Tex-Mex Pinto Beans

1 Slice Thick slice bacon Cut into pieces
2 cups Dried Pinto Beans
1 medium Onion Diced
1 Green pepper Diced
1 Red pepper
4 Cloves Garlic
6-8 Cups Water
1 Dried Chipotle pepper
1 tablespoon Chipotle Powder
2 teaspoons Sweet paprika
1 teaspoon Cayenne pepper
1 teaspoon Cumin
 Kosher Salt
 Fresh ground pepper
1 Cup Fire-roasted tomatoes
1 Cup Cheddar cheese Shredded

Soak the pinto beans in water to cover overnight. Drain and set aside.

Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.

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Nutrition

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Serving Size: 1 Serving (107g)
Recipe Makes: 8 Servings

Calories: 164
Calories from Fat: 56 (34%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.5g
Cholesterol 17.3mg		5 %
Sodium 133.4mg		5 %
Potassium 366.3mg		10 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 12.1g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 164

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