We’re lousy food-bloggers. Why? Because we don’t use the blog to store basic recipes, which means that when we crave something like a batch of Pinto beans … well, we’re left guessing how much hot pepper to put in, and can’t remember what we did in the last batch. Beginning to combat that evil, here is today’s Pinto recipe, which is still not fiery enough:
- 4 cups dry Pintos, picked free of stones and broken beans, and washed free of dust
- 10 cups (or so – 12 would be safer, if you’re leaving them cooking and going somewhere) of boiling water
- 3 medium, white onions
- 1 tsp chili flakes
- 1 tsp cayenne powder
- 1 tsp chipotle powder
- 1 Tbsp sweet paprika
- Chop your onions,
- Add everything to your slow-cooker and let the smell drive you mad for at least 8 hours, topping up with hot water as needed to just cover the beans,
- Serve over a handful of tortilla chips and some cheese, topped with lowfat Greek yogurt (and an avocado, if you have a ripe one handy).
Next batch, we’ll know: that is simply nowhere near enough pepper! The sweet paprika is an awesome touch, but adds no heat. The chipotle adds a bit of smoke, which is also nice. But: next batch, probably 3 tsp of cayenne powder, and maybe an extra tsp of chili flakes. That should just get them to where they could be described as spicy, to us. (Note: Mr. B? Omit the cayenne powder and you’ll have something which might be described as, “hurts good,” in the world of the gringo.)
-D&T
That is useful. ¡Mas picante! Have you noticed how a lot of canned (oh, I mean ‘tinned’) pintos there seem to have sugar added? Could never quite figure that one out. We started a separate tumblelog just for copying and storing recipes we’d like to either try in the future, or remember for posterity, but don’t yet feel qualified to comment on: http://gorge.tumblr.com. So lazy!
Printing the recipe for “Hurts Good Beans” as we type. Muchas gracias from gringos worldwide.
Sounds like something Bill would like. ANd the hotter the better! The rest of us would probably be heading for the yogurt or sour cream to tame it down a bit!
A second reason might be that you tend to eat the experiments before getting pictures. LOL. But it’s all good. Great looking recipe. Will give it a try.