Chipotle Bean Burrito Bowls
 
Makes 4 to 6 servings
Ingredients
  • 1 pound dried pinto beans*
  • 3 tablespoons chili powder
  • 2 tablespoons ground ancho chile pepper
  • 2 tablespoons cumin seeds
  • 2 tablespoons olive oil
  • 3 tablespoons kosher salt
  • 3 dried bay leaves
  • 4 cloves garlic
  • Grilled Vegetables (recipe follows) Green Rice (recipe follows)
  • Sour cream, fresh cilantro, sliced, green onion, lime wedges, and thinly sliced jalapeños, to serve
Instructions
  1. Rinse and sort beans. Place beans in a large bowl. Add enough water to cover beans by 2 inches. Cover and let stand overnight. Drain beans.
  2. In a large Dutch oven, bring beans and water to cover to a boil; reduce heat, and simmer for 1 hour.
  3. Meanwhile, in a small skillet, heat chili powder, ground ancho chile, and cumin seeds over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Add oil, and remove from heat. Add chili powder mixture, salt, bay leaves, and garlic to beans. Cook over medium-low heat, stirring occasionally, until beans are thickened and very tender, 2½ to 3 hours, adding water as needed to keep beans covered. Discard bay leaves before serving.
  4. Divide bean mixture, Grilled Vegetables, and Green Rice among serving bowls. Serve with sour cream, cilantro, green onion, jalapeño, and lime wedges.
Notes
*We used Camellia Brand Pinto Beans.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chipotle-bean-burrito-bowls/