Comapeño Butter Spiked Beans
Boonville Barn Collective
1 quart
15 minutes
Mexican
beans, side dish
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.
Ingredients
½ pound dried beans from Boonville Barn, sorted and rinsed
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
Directions
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 for 15 minutes, then reduce heat and simmer, uncovered, until beans are cooked and creamy, but not falling apart. Add more water during the cooking process if too much boils off. Beans will be cooked in 1-2 hours depending on freshness.
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 more.
Taste, seasoning with additional salt as necessary, and serve.
