The key to cooking tender beans with the skins intact? A long soak and gentle simmer.
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Total: 13 Hours, 35 Minutes
- 2 pounds dried pinto beans
- 2 dried ancho chile peppers
- 1 bunch fresh oregano
- Kitchen string
- 2 tablespoons ground cumin
- 1 1/2 qt. hot water
- 1 large yellow onion, diced
- 3 to 5 large jalapeño peppers, seeded and diced (about 3/4 cup)
- 1/2 cup minced garlic (15 to 20 cloves)
- 3 tablespoons olive oil
- 8 green onions, sliced
- 3/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons plus 1 tsp. kosher salt, divided
- 1 medium jicama (about 1 lb.), peeled and cut into thin strips
- 1/2 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1. Rinse and sort beans according to package directions. Place in a large Dutch oven; add water to 3 inches above beans. Cover and let soak 8 hours. Drain.
- 2. Preheat oven to 500°. Spread chiles in a single layer on a baking sheet; toast 1 to 2 minutes or until chiles puff and become fragrant. Cut chiles open with kitchen shears; remove seeds. Cut off stems.
- 3. Tie oregano bunch with kitchen string. Return beans to Dutch oven; add oregano, chiles, cumin, and 1 1/2 qt. hot water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 2 to 2 1/2 hours or until beans are tender, adding more water as needed.
- 4. Remove oregano and chiles from bean mixture; discard. Spoon beans in a single layer on a baking sheet; cool completely (about 40 minutes). Cover and chill 3 hours.
- 5. Sauté onion, jalapeños, and garlic in 3 Tbsp. hot oil in a large skillet over medium-high heat 8 to 10 minutes or until onion is tender and slightly charred.
- 6. Toss together beans, sautéed vegetables, green onions, vinegar, 1/4 cup oil, and 2 Tbsp. kosher salt in a large bowl.
- 7. Toss together jicama, cilantro, lime juice, and remaining 1 tsp. salt. Serve over bean salad.
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