Creamy pinto bean ingredients in a pot with water being added
Makes 6 to 8 servings

Ingredients

1 lb dried pinto beans 5 1/2 cups water 2 1/2 cups chopped yellow onions 3 ancho chiles, seeds and membranes removed 1 teaspoon ground cumin 2 teaspoons tomato paste 1 teaspoon dried Mexican oregano 2/3 cup milk 2 tablespoons vegetable oil 2 garlic cloves, minced Kosher salt,…

CIA FOODIES


Creamy Pinto Beans

Makes 6 to 8 servings

Ingredients

  • 1 lb dried pinto beans
  • 5 1/2 cups water
  • 2 1/2 cups chopped yellow onions
  • 3 ancho chiles, seeds and membranes removed
  • 1 teaspoon ground cumin
  • 2 teaspoons tomato paste
  • 1 teaspoon dried Mexican oregano
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • Kosher salt, as needed
  • 1 1/2 cups grated queso chihuaha cheese

Directions

  1. Sort the beans and rinse well with cold water. Place in a bowl or covered container with 4 1/2 cups water and soak overnight.
  2. Drain the soaked beans.
  3. Preheat the oven to 350°F. Place the beans in a large pot with the water and onions. Bring to a simmer, covered, over medium heat and cook until tender, about 50 minutes.
  4. Cut the chiles into strips and add them to the beans along with the cumin, tomato paste, and oregano.
  5. Using a spoon, scoop a portion of the beans (along with a little of the cooking liquid) into a blender or food processor. Purée with about 1/4 cup of the milk. Continue puréeing portions of the beans with the milk until all the beans are puréed and all of the milk is incorporated.
  6. Heat the oil in an oven-safe pot over medium heat. Add the garlic and cook until aromatic, about 1 minute. Add the puréed beans and mix well. Season with salt and pepper.
  7. Cover the pot, transfer to the oven, and cook, stirring occasionally, until smooth and thick, about 45 minutes.
  8. Top the beans with the cheese and serve right away.

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