Emeril's Vegetarian Pinto Beans

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

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

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

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

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.

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.

*Time will be cut down if using canned pinto beans

Print Options:

Emeril’s Vegetarian Pinto Beans