Chipotle Pinto Beans (from Simply in Season Cookbook, pg 305)
1 pound dried pinto beans
Soak overnight, Drain. Add fresh water to cover beans. Cover and bring to a boil. Simmer, covered, 10 min. (I used piquinto beans which are small and skipped the soak overnight step.)
2 cup tomatoes (or 1 can stewed toms)
1 cup chopped onion
1 T. garlic chopped
2 tsp. ground cumin
1 tsp. chili powder
1 whole chipotle pepper in adobo sauce (do not taste supper hot)
1 ham bone
Add all to beans and bring to a boil. Remove pepper and reserve. Lower heat and simmer until beans are tender, stirring frequently and adding water if necessary to prevent scorching.
Notes: I tried the tiniest bit of the adobo sauce since it was a new product to me. I about died of heat and gulped several glasses of cold milk to cut the searing pain. Cooking time for me was about 3-4 hours and much of the water cooked out leaving a nice thick "broth". Yum!
