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Recipe Tags: Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Soups Stews Beans American Vegan Vegetarian South American Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Low In Something Equipment Presentation Served Hot

Clay Pot Pinto Beans W Corn Tortillas

I found this recipe in the san diego union tribune, and this type of dish is right up my alley. prep time does not include overnight refrigeration.

Steps

Dried beans soaked in water to cover generously for several hours or overnight.
Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional , but beans seem to cook more evenly and have a richer taste when cooked in clay.
Bring to a simmer slowly over moderately low heat , skimming any foam.
Meanwhile , heat olive oil in a skillet over low heat.
Add onion , bell pepper and garlic.
Saute until soft.
When beans just begin to simmer , add sauteed vegetables and oregano.
Cover , adjust heat to maintain a gentl bubble , and cook until the beans are tender , 1 hour or more.
If additional liquid is needed , add boiling water.
Season with salt and minced chipotle chile , if desired.
Cool , then refrigerate overnight.
Reheat the beans slowly.
Divide among warm bowls , topping each portion with queso fresco and cilantro.
Serve with hot tortillas.

Ingredients

dried pinto bean, olive oil, onion, garlic cloves, dried mexican oregano, salt, chipotle chile in adobo, queso fresco, fresh cilantro, corn tortillas