Chipotle Bean Burrito Bowls
- 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
- 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.
- In a large Dutch oven, bring beans and water to cover to a boil; reduce heat, and simmer for 1 hour.
- 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.
- Divide bean mixture, Grilled Vegetables, and Green Rice among serving bowls. Serve with sour cream, cilantro, green onion, jalapeño, and lime wedges.
*We used Camellia Brand Pinto Beans.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chipotle-bean-burrito-bowls/
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