SD Smokey-Hot Texas Pinto Beans

Smokey-Hot Texas Pinto Beans

INGREDIENTS:

• 1 pounds dried pinto beans, rinsed and soaked overnight
• 6 cups cold water
• 1 bay leaf
• 1 teaspoon sage
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 1/2 teaspoon salt
• 2 teaspoons cumin
• 3 cloves finely chopped garlic
• 1 chipotle, chopped, from a small can
• 1 tablespoon chipotle sauce from same can

DIRECTIONS:
Place beans in large saucepan with cold water, bay leaf, and sage.

Heat oil in large skillet; add onion, salt, bell pepper, and cumin. Saute until tender. Add garlic and saute 1-2 minutes more.

Add water, beans, chipotle pepper and chipotle sauce. Simmer slowly for about 4 hours, making sure beans are always covered with water. When beans are soft but not mushy, they're done!