I saw this recipe and thanked God for it. Lately, I have been having such trouble finding good side dishes and I needed a break from one pot meal and stews. So I knew this recipe would be made very soon. Last week, I got my chance and I wasn't disappointed.
I adapted this recipe from Rufus' Food and Spirits Guide, a blog I really really enjoy. I was especially intrigued as the writer of the blog mentioned it was a dish finally hot enough for her spice craving companion. The CEO loves spice. The CEO adores chipotle anything. I knew this was made of win.
1 lb of pintos, soaked overnight (or quick soaked, per the instructions on the bag)
3 chipotles in adobo sauce, chopped finely
1 teaspoon hot sauce of your choice
2 bay leaves
2 cups of chicken broth
4 green onions, chopped finely
salt and pepper to taste
Place the drained and soaked beans in a stock pot and pour in the broth. Toss in the onion, hot sauce, chipotles, a few dashes of the adobo sauce from the can of chipotles, and the bay leaves. Add enough water to make sure the beans are covered by an inch. Bring them to a boil on high. Then, reduce, cover and simmer until the beans are done. This takes about 30 minutes but keep an eye on them as nobody likes mushy beans. When done, salt and pepper to taste and serve.
You could use more chipotle/hot sauce/adobo sauce to taste. I made these spicy but not so spicy that it made us uncomfortable. The flavor of the pintos is really so delightful.
This dish went so well with the Ethiopian chicken. I was almost smug at the success.
NoM!
~ EK
Up Next - The Tuesday Toddy
I adapted this recipe from Rufus' Food and Spirits Guide, a blog I really really enjoy. I was especially intrigued as the writer of the blog mentioned it was a dish finally hot enough for her spice craving companion. The CEO loves spice. The CEO adores chipotle anything. I knew this was made of win.
Spicy Chipotle Pintos
Adapted (very slightly...I did it almost exactly as written) from this recipe1 lb of pintos, soaked overnight (or quick soaked, per the instructions on the bag)
3 chipotles in adobo sauce, chopped finely
1 teaspoon hot sauce of your choice
2 bay leaves
2 cups of chicken broth
4 green onions, chopped finely
salt and pepper to taste
Place the drained and soaked beans in a stock pot and pour in the broth. Toss in the onion, hot sauce, chipotles, a few dashes of the adobo sauce from the can of chipotles, and the bay leaves. Add enough water to make sure the beans are covered by an inch. Bring them to a boil on high. Then, reduce, cover and simmer until the beans are done. This takes about 30 minutes but keep an eye on them as nobody likes mushy beans. When done, salt and pepper to taste and serve.
 |
| Here they are just as I put the pot on the stove |
 |
| All done! |
You could use more chipotle/hot sauce/adobo sauce to taste. I made these spicy but not so spicy that it made us uncomfortable. The flavor of the pintos is really so delightful.
This dish went so well with the Ethiopian chicken. I was almost smug at the success.
NoM!
~ EK
Up Next - The Tuesday Toddy
No comments:
Post a Comment