TRUE CONFESSIONS! Or Anything I've Learned of Any Value Comes From the Garden
More on Grinding Masa

Perfect Pintos

Here's another reader recipe. Canice Flanagan is going to need to start her own blog pretty soon. Followed by a cookbook deal, television show, guest judge stint on Iron Chef, etc. In the meantime, I'm more than happy to share her kitchen discoveries.


Perfect Pintos

1# pinto beans, cooked in the Rancho Gordo manner – 1 cup pot liquor reserved.

2 T corn oil
1 medium white onion, finely chopped
1 bunch green onions, thinly sliced
3 Roma tomatoes, chopped
2 jalapeños, minced
2 cloves garlic, minced
¾ cup ale
1 T hot sauce
2/3 cup cilantro leaves, chopped

Cook beans as directed.  Reserve 1 cup pot liquor, and set aside both beans and pot liquor.

Heat oil in a large sauté pan over medium flame.  Add white onions, and cook 1 minute, stirring.  Add in green onions and cook 1 minute more.  Stir in Roma tomatoes.  Add cooked beans, jalapeños, garlic, ale, and hot sauce.  Increase heat and bring to a boil.  Reduce to a very low flame and simmer 20 minutes.  Add reserved pot liquor, as necessary, to keep beans moist.  Stir in chopped cilantro and simmer five minutes more.

Serve hot, as a side to barbecue, or fold into burritos or tacos.  Enjoy.



This was great. Way to go Canice. We made with 1 cup of pintos and just a single jalapeno. This one's a keeper for sure.

Steve Sando

Don't you think she'll need her own cookbook soon?


This does sound good, definitely going to try this recipe.

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