John’s Famous Beans
What makes these beans famous is perhaps the memorable blend of garlic, cilantro, cumin, and chili powder that simmers long and slow with the beans.
Ingredients
Makes 7 servings / Prep: 10 min.; Cook: 3 hrs., 15 min.; Other: 8 hrs.
- 1 pound dried pinto beans
- 10 cups water
- 2 teaspoons vegetable oil
- 1 medium onion diced
- 4 garlic cloves crushed
- 1 16-ounce can stewed tomatoes, undrained and chopped
- ¼ cup Worcestershire sauce
- 2 tablespoons mild picante sauce
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 cup 4 ounces shredded sharp Cheddar cheese
Instructions
- Sort and wash beans; place in a large Dutch oven.
- Cover with water 2 inches above beans; let soak at least 8 hours.
- Drain.
- Add 10 cups water and vegetable oil to beans; bring to a boil.
- Reduce heat, and simmer, uncovered, 1½ hours.
- Add onion and next 8 ingredients; bring to a boil.
- Reduce heat, and simmer, uncovered, 1½ hours.
- To serve, ladle beans into individual serving bowls.
- Top evenly with cheese.