Emeril’s Vegetarian Pinto Beans

Authorlisa

Source: TLC cooking

Yields1 Serving
Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins
 3 tbsp Olive oil
 2 Large onions, chopped
 2 serrano chiles, stemmed, seeded and minced
 1 jalapeno chile, stemmed, seeded and minced
 1 tbsp minced garlic
 0.50 tsp dried Mexican oregano, crumbled
 6 cups water
 1 cup dried pinto beans, soaked in cold water overnight and then drained before use (Can use rinsed canned pinto beans for shorter prep)
 1 cup chopped ripe tomatoes
 1 tsp teaspoons salt
 0.33 cup chopped green onion tops
 0.25 cup chopped cilantro stems
1

In a large heavy saucepan or small Dutch oven, heat the oil until hot.

2

Add the onion and chiles and saute until soft, 4 to 6 minutes.

3

Add the garlic and oregano and cook, stirring, for 2 minutes.

4

Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes.

5

Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.

6

*Time will be cut down if using canned pinto beans

Category

Ingredients

 3 tbsp Olive oil
 2 Large onions, chopped
 2 serrano chiles, stemmed, seeded and minced
 1 jalapeno chile, stemmed, seeded and minced
 1 tbsp minced garlic
 0.50 tsp dried Mexican oregano, crumbled
 6 cups water
 1 cup dried pinto beans, soaked in cold water overnight and then drained before use (Can use rinsed canned pinto beans for shorter prep)
 1 cup chopped ripe tomatoes
 1 tsp teaspoons salt
 0.33 cup chopped green onion tops
 0.25 cup chopped cilantro stems

Directions

1

In a large heavy saucepan or small Dutch oven, heat the oil until hot.

2

Add the onion and chiles and saute until soft, 4 to 6 minutes.

3

Add the garlic and oregano and cook, stirring, for 2 minutes.

4

Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes.

5

Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.

6

*Time will be cut down if using canned pinto beans

Emeril’s Vegetarian Pinto Beans

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