A hearty braise of white beans and aromatics, finished with chili butter, a few chopped tomatoes, and vinegar. Enjoy these with rice and greens, or tuck them into a tortilla.
½ pound dried beans (Sorana, Pinto or Peruano)
1 teaspoon salt
1 tablespoon (about 8 cloves) minced garlic
1/4 cup minced onion
½ teaspoon dried Mexican oregano
3 tablespoons butter
½ teaspoon Comapeño chile powder
1/2 cup finely diced fresh tomatoes
1 tablespoon wine or apple cider vinegar
Yield: About 1 quart of beans
Add the beans to a pot along with about 6 cups of water.
Add salt, garlic, onion and oregano, stirring to combine.
Bring beans to a boil over high heat, then reduce heat and simmer, uncovered, without stirring. Swirl the pot occasionally. Cook until beans are tender throughout, but not falling apart, about 1-2 hours. Add more water if necessary to keep the beans just covered.
Once beans are tender, fold in butter, Comapeño, tomatoes, and vinegar. Continue to simmer until beans are glossy, cooking liquid is silky (not watery) and the flavors have melded, about 20 minutes.
Taste, seasoning with additional salt as necessary, and serve.
Recipe by: Emily Teel