Pink Beans with Chipotle peppers

Lazy Saturdays call for long slow cooking projects. Even with the little ones nipping at your heels non-stop. If you can get these babies on the stove first thing 3 hours will pass like a blink of an eye.

I have been realizing lately that the days that I incorporate beans into my meals are the days I don't hunger nearly as much between meals. Not to mention when you don't have all your meals planned having a pot of beans around can really save you in a pinch. Of course having cooked grains like brown rice, quinoa, farro and the like added to your beans is a meal. The fridge with cooked beans and cooked grains is the appliance of someone who won't go hungry that is for sure.

I cook the spices whole in this recipe. I don't mind crunching into a coriander seed or two personally. If you a weirded out by that thought then I would recommend either toasting the whole spices and grinding them or if you have some cheese cloth make a little boquet garni and remove it at the end of cooking.

If you want to use the slow cooker you could as well. I will point out that variation at the appropriate time.

Pink beans with Chipotle 


1 white onion diced
4 cloves of garlic gently smashed
2 whole chipotle peppers in adobo sauce 
2 TBLS of adobo sauce
1/2 tsp coriander seed
1/2 tsp cumin seed
2 tsp Mexican Oregano
1/2 bay leaf
2 cup of dry Pink beans (or pinto)

Heat a large Dutch oven over medium high heat. Add onions and dry Saute with the lid on until caramelizing 4-5 minutes. Open the lid every minute and stir. No need to add oil or broth. Generally speaking the lid will trap enough moisture to keep the onions from burning or sticking. If you find this not to be the case add a splash of beer, water, or broth to keep them moist.

Add remaining ingredients and enough water to cover everything and come about 3-4 inches above the beans.(if you are using the slow cooker you basically dump everything at this point into the slow cooker and cook on high for 4 hours. This is not baking. You can guess. It will be OK  I promise. The only trick is that you want to make sure you have enough water to cook the beans. So If you cook off too much water simply add more water.

Bring to a boil and cook partially cover for about 3 1/2 hours. You can check on the water level from time to time. Once the beans are cooked you can adjust any seasonings and add black pepper and salt to taste.

Its pretty simple and simply delicious. 

Hope you enjoy them.



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