Simple Southwestern Chile And Beans Recipe

So here it is! A traditional Mexican-style chile and beans recipe. You’ll probably be surprised to know that the spices and the chiles are not the secret to making the perfect bean. The first secret is in the preparation. The second secret is in knowing when to stop cooking.

Chile and chili’s are two different things. There is a huge difference between preparing chili con carne and preparing Mexican Chile beans. We’re referencing the latter for the basis of this recipe. Where does this recipe come from? It comes from Arizona, where great beans are blessed with the blended influence of Mexican, European and Native American cooking methods.

Still one of the most economical meals to make from scratch, dried beans are a great source of protein. Vegetarians can make this recipe simply by cutting out any mention of meat and the result will still be pleasing and tasty. In addition to chile and spices, meat is added to this dish to add flavor and depth. The meat can also be served as part of any meal either with the beans or by itself.

The first thing you should know is that there is absolutely no chili powder in 100% chili beans. Chili powder is for Chili con Carne, but it is never to be used when making a traditional Mexican bean pot. Why? Because traditional chili beans are based on the ‘bean’ and not the chile.

Clean the bean! The soaking process will help clean dried beans but it is essential to sort and remove any stones, dirt, debris and ‘bad’ looking beans before soaking. This means that you’ll actually need to look at each bean! It may seem like a daunting task, but once you’ve sorted through Pintos a few times, the process becomes easier and faster. Don’t skimp, simply sort! Place good Pintos into a Dutch oven or large soup pot and fill the entire pan with water. Soak overnight. Come morning, drain all of the water and rinse the beans with cold water thoroughly. Fill the pot up with water again and soak for another six hours. Drain and rinse thoroughly again with cold water. Be sure to wash the soaking pot and rinse it completely before cooking! Return the soaked Pintos to the pot and again and fill the entire pot with fresh water.

Place the pot on a high heat to bring to a boil. While the water is heating, prepare and add the seasonings. For a basic bean, the easy way, add only the following ingredients and add a fair amount of each, to taste: onion powder, garlic salt and black pepper. Recommended amounts would be 2-3 tablespoons of onion powder/garlic salt and 2 teaspoons of black pepper. Now stir in 1-2 teaspoons of cumin seed. Cumin is the secret ingredient. Do not overuse cumin because it is very pungent. Finally, add half of a jar of jalapeno slices and half of a large jar of whatever prepared salsa fits your taste buds.

Stir the pot from the bottom to distribute the chiles and keep the beans from sticking. Add a small pork roast, port leftovers or a few pork chops to the Pinto pot. Check water level throughout the entire cooking process and add water to keep the pot full at all times. Also add a few teaspoons of cumin seed, salt and pepper to taste, in addition to chopped garlic and onions. To cut down on time and expense, add onion or garlic salt or powder. The final taste will remain the same. Powders are also used for those who do not like biting into a piece of garlic or a piece of onion.

Once the ‘sitting time’ is completed bring the beans to a boil once more and lower the heat to simmer as with the first cooking phase. Cook very slowly, stirring every fifteen to twenty minutes. Add water as needed to avid burning and continue to allow the steam to escape during cooking. The chili will be ready when a sample bean is no longer hard but not mushy either. The finished texture should be similar to an ‘Al dente’, as with cooking pasta. The bean should remain firm but will bite softly without falling apart. Drain and eat with cheese and chopped onion or in any of your favorite Mexican dishes. Be sure to refrigerate leftovers immediately after cooking is completed. Mix up the spices as you desire to create your own chile and beans recipe and enjoy frequently. Ole!

Chile con carne is a hearty entree enjoyed by most people, especially on cold days. A pot of chile simmering on the stove provides a welcoming ambiance to a home.