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My Spicy Beans, simple and healthy

August 7, 2017

I do love beans, mostly Pintos to go with good Mexican food but alas I use Red Beans here in Costa Rica and I use them the same way I would use Pintos. I make mine spicy that's the way we like them, you could use less of everything if you like, but come on add a little spice to your life for goodness sakes. It sure heats you up, so add a cold beer and life is good. Make a simple bean and cheese burrito and lunch or dinner is served. Or like me make a small burrito lay in a pan and brown on all sides and then add a fried egg on top for a really good breakfast. Gotta go I am making one right now.... I just made myself hungry.

 

 

 

 

 

 1/2 lb. Beans, Pinto or Red Beans

1 Medium large onion, chopped

1 veggie or chicken bullion cube

6 or 7 garlic cloves, chopped small

1 large jalapeño pepper

1  Chipotle chile and a small bit of the adobo sauce from a can. 

Olive Oil

Salt if needed

 

Rinse the beans well and cover with water and soak over night. Next morning rinse the beans.

Sauté in 1Tablespoon Olive Oil the onion, garlic, jalapeño pepper and the chipotle chile with the small amount of adobo sauce until tender. Add the cleaned beans and bullion cube and cover with water just above the beans and let cook for 2 1/2 to 3 hours or until soft. Keep checking the water level don't let it get below the beans.

Put the beans in a food processor or blender and add some of the liquid just a little you can always add more later. Blend until smooth. Now make some burritos and freeze some for later. 

 

 

 

 

 

 

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