Mexican Pinto Beans

The best beans I've had in years and I made them.  Yay, me!

The nutritionist informed the hubs and I that we really should be eating beans several times a week... preferably not from a can.  Once again I had to scour dozens of recipes and recreate one that fit my family's needs.  I think I did a pretty good job.  You'll have to try them for yourself and let me know.

Don't let the photo fool you.  These beans are quite tasty.  This picture was taken several days after I made them and the beans were cold from the fridge.

Ingredients...

16 ounce package of dried pinto beans
water
1 tomato, diced
1 onion, finely diced
2-3 poblano peppers, peeled and diced
1 bunch cilantro, half for salsa- half for beans
2 cloves garlic, crushed
1 1/2 teaspoons cumin
1 t. oregano
sea salt and pepper to taste
3-5 cups of chicken broth
ham

Directions...

1.  Soak beans overnight in water.  Drain beans in the morning.
2.  Put beans, broth, cilantro, seasonings and 1/2 of the diced onion into a large stock pot.
3.  Place chilies, garlic, tomatoes, and 1/2 of onion into a food processor.  Blend.
4.  Dump above mixture into beans and stir.
5.  Dice ham into small chunks.  Add to beans.
6.  Bring beans to a simmer.  Cover partially.  Cook 1 1/2- 2 hours.

* Beans should be tender. *

I like to serve beans with corn bread, but it is definitely not on the clean eating diet.

My suggestion would be to serve with cilantro lime brown rice.