Clay Pot Pinto Beans W Corn Tortillas

Description

I found this recipe in the san diego union tribune, and this type of dish is right up my alley. Prep time does not include overnight refrigeration.

Ingredients

• Dried Pinto Bean
• Olive Oil
• Onion
• Garlic Cloves
• Dried Mexican Oregano
• Salt
• Chipotle Chile In Adobo
• Queso Fresco
• Fresh Cilantro
• Corn Tortillas

Instructions

1. Dried beans soaked in water to cover generously for several hours or overnight
2. Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay
3. Bring to a simmer slowly over moderately low heat, skimming any foam
4. Meanwhile, heat olive oil in a skillet over low heat
5. Add onion, bell pepper and garlic
6. Saute until soft
7. When beans just begin to simmer, add sauteed vegetables and oregano
8. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more
9. If additional liquid is needed, add boiling water
10. Season with salt and minced chipotle chile, if desired
11. Cool, then refrigerate overnight
12. Reheat the beans slowly
13. Divide among warm bowls, topping each portion with queso fresco and cilantro
14. Serve with hot tortillas