Pinto beans~~doesn’t get more West Virginia than that! While I’m a bean lover and have expanded my taste for so many new types of beans like anasazi beans, the pinto’s first cousin, growing up the pinto was a mainstay of meals that Mom would make. Mom never made them too soupy…the broth was thick and rich and creamy…I’ve not quite mastered that yet and sure wish Mom was still around to tell me how she did it~~maybe it was the pot! We’d usually have fried potatoes with onions and cornbread with our beans, and talk about a filling meal! Our bellies would be happy and satisfied for many hours.
Mom didn’t cook with anything Mexican~~the most we knew about Mexican food was what we studied in Geography in junior high. Things are vastly different now as Mexican and Hispanic influences are part of my life and something that I know has enriched my life immensely from many vantage points. The food though is the big thing for me…I love the flavors. I love the spiciness. I love the beans, cheeses, riches, the tortillas~~well, just about everything Mexican! So, today I decided to give my peasant pintos a Mexican twist with some green chilis and peppers. No way to go wrong here~~from eating a bowl of them or rolling them into a tortilla, these ‘Green Chili Pepper Pinto Beans’ will serve up some tasty satisfaction!
What you need:
2 cups dry pinto beans cleaned and soaked in water for about 2 hours
¼ cup olive oil
2 tbl minced garlic
2 tbl minced shallots
1 ham hock
32 ounces chicken broth
Water (as needed as the beans cook)
2 tsp sea salt
1 tsp coarse ground pepper
½ tsp red chili flakes
8 ounces canned green chilis
¼ cup finely chopped pablano pepper
¼ cup finely chopped banana pepper
What you do:
In a large heavy pot over medium heat, put olive oil then add garlic and shallots and sauté until golden brown. Reduce heat to medium low, add the ham hock and let it sizzle in the oil mixture about 10 minutes.
Add the soaked beans, 4 cups of chicken broth & about 2 cups of water (covering the beans). Increase to high (roaring boil for beans) and cook about 45-60 minutes adding broth/water as needed. Add salt, pepper and chili flakes and blend.
Reduce heat to medium (simmering boil), cover with a lid (slightly ajar to let steam escape) and cook another 45-60 minutes adding broth/water as needed. Add green chilis and peppers and cook another 30-45 minutes on low.
Remove ham hock and tear off any meat and put it in the beans. Ready to serve however you like!
©Alice D’Antoni Phillips Ally’s Kitchen