Red Chile With Beans Recipe

BURROS

1. 1

   Soak beans

   Rinse the dried pinto beans and place them in a large bowl. Cover with 6 cups of water and soak for at least 6 hours or overnight.

2. 2

   Cook beans until tender

   Drain the beans. In a large pot, add the beans with enough fresh water to cover by about 1 inch. Bring to a boil, then reduce to a simmer and cook until tender, 60–90 minutes. Drain and reserve 1 cup of the cooking liquid.

3. 3

   Sauté aromatics

   Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. Add minced garlic and cook for 30 seconds.

4. 4

   Build the chile base

   Stir in red chile sauce, vegetable stock, cumin, and oregano. Bring the mixture to a gentle simmer.

5. 5

   Finish with beans

   Add the cooked beans and 1 cup of the reserved bean liquid to the chile base. Simmer 15–20 minutes to blend flavors and thicken. Season with salt to taste.

6. 6

   Adjust consistency

   If the mixture is too thick, loosen with more stock or water. If too thin, simmer uncovered to reduce.

7. 7

   Prepare burritos

   Warm the tortillas. Spoon a generous portion of the red chile with beans onto each tortilla and roll up the burritos.

8. 8

   Garnish and serve

   Sprinkle with chopped cilantro. Serve hot, with optional toppings like shredded cheese or a dollop of sour cream.