1/4 cup olive oil
2 tablespoons minced garlic
1 cup chopped green onion
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce (Bulls-Eye brand works well)
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste
Salt and pepper, to taste
Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.
Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.
Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.
Serves: 6-8 person
Source: LA Times
- ▼ 2014 (103)
- ► 2012 (104)