Smoky chili beans
Servings 8
Ingredients
- 1 pound Mexican small red beans
- 1 1/2 tablespoons kosher salt
- 6 cloves garlic, chopped
- 3 tablespoons ancho chile powder
- 1 tablespoon chipotle chile powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 6 slices uncooked smoked bacon
Instructions
- Rinse the beans, removing any rocks. Place the beans, salt, garlic, ancho chile powder, chipotle chile powder, cumin, and oregano in a large pot. Cover with 2 inches of water, stir until the spices are well distributed. Bring the pot to a boil, turn off the heat, cover the pot and let them quick soak for 1 hour.
- To cook the beans, add the bacon to the pot. (Do not drain the soaking liquid.) You want at least 1 inch of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn the heat down to low, cover the pot, and cook for 1 hour.
- After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours. Taste and adjust seasonings, if desired.
- If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.
Notes
If you can't find little red beans, substitute pinto beans instead.