Prep Time::15 mins
Cook Time:: 1 hr 35 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 50 mins
Servings::8
Ingredients
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1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes
½ teaspoon hot pepper sauce (such as Tapatio)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper
Directions
Put pinto beans into a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
Drain beans. Transfer to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 1 1/2 hours.
Use a colander to separate the liquid from the solids. Transfer the solids to a food processor. Add diced tomatoes, hot sauce, oregano, and cayenne; blend to desired consistency.
Cook’s Note
When I made this, I added the spices to the food processor because the first spices weren't enough. I don't know how it would change if you added the cayenne to the beans before you cook them — perhaps they would be spicier? However, I would definitely wait until the end to add the oregano, hot sauce, and tomatoes so you don't lose their flavors.
You can save the cooking liquid for a soup base.