| Prep: 15 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 5g | 1g | 52g |
| sugars | fibre | protein | salt |
| 6g | 14g | 17g | 0.4g |
From the heartland of Nebraska to the vibrant Southwest, I’ve discovered and fallen in love with the New Mexico Chile Pinto Beans. This fruit-based recipe is more than just a typical bean dish – it blends tradition, wholesome ingredients, and tantalizing spices with a zesty edge that keeps me coming back for more.
Experience The Delight of True Southwestern Cooking
There’s just something magical about food that’s been slow-cooked to perfection. Despite its simplicity, New Mexico Chile Pinto Beans is a dish that can easily become the star of your dining table – stealing the limelight from more complex dishes. It reminds me of the warming beef stews and corn casseroles I grew up on. Only this time, the ingredients take a Southwestern tour, introducing us to unique flavors and delightful textures, but still rooted in farm-fresh authenticity that’s close to my heart.
Healthy Eating With A Zesty Kick
Beyond the taste, I love this recipe because of its health benefits. Pinto beans are a fantastic source of protein and dietary fiber, which promote satiety and help lower cholesterol levels. Moreover, using diced tomatoes and fresh lime juice ensures a healthy dose of vitamins and antioxidants that are good for the body. Adding extra virgin olive oil not only enhances the flavor but introduces heart-healthy monounsaturated fats into the mix.
This delectable bean dish pairs well with Mexican or southwestern-inspired dishes. Consider it alongside enchiladas, tacos, or grilled meats for a hearty, satisfying meal. It’s also fantastic with a slice of rustic country bread – a homage to my Midwestern roots, while enjoying the vibrant taste of the Southwest.
I invite you to travel this Southwestern culinary journey with me and discover the beauty of simple, healthful, and delicious cooking through the New Mexico Chile Pinto Beans. Enjoy every bite and remember, great food starts with great ingredients!
What You’ll Need
- 3 cups dried pinto beans
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups water
- 2 cups diced tomatoes
- 1 fresh lime, squeezed for juice
- 2 tablespoons olive oil
Method
Step One
Firstly, rinse 3 cups dried pinto beans thoroughly in cold water and pick out any stones or damaged beans.
Step Two
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced medium onion to the pot and cook until it becomes translucent and begins to brown, which usually takes about 5 minutes.
Step Three
Add minced garlic, 2 teaspoons New Mexico chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano to the pot and stir until the garlic becomes fragrant. This usually takes about 1 minute.
Step Four
Add the cleaned pinto beans to the pot along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 6 cups of water, and 2 cups of diced tomatoes. Then, bring the mixture to a boil over high heat.
Step Five
When the pot begins bubbling, reduce the heat to low and allow it to gently simmer. Cover the pot and let the beans cook until they are tender and the flavors are well blended, this should take about 2 to 3 hours. Remember to stir occasionally to avoid sticking on the bottom of the pot.
Step Six
When the beans are ready, add the juice of one fresh squeezed lime and adjust the seasoning as required.
Step Seven
Lastly, serve your New Mexico Chile Pinto Beans while hot. It can be enjoyed as a main course or as a hearty side dish. Enjoy!
