Comapeño Butter Spiked Beans

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.

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Comapeño Butter Spiked Beans

Rated 4.0 stars by 2 users

Cuisine

mexican

Servings

1 quart

Prep Time

15 minutes

Cook Time

1 hour 5 minutes

Ingredients

½ pound dried beans (Sorana, Pintoor 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 powde
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, 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.

Comapeño Butter Spiked Beans

Comapeño Butter Spiked Beans

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Directions