Pepper’s Beans

beansMy friend Scott Pepper introduced me to this recipe for authentic Mexican style beans, which was given to him by Abuelita Gonzalez. This is the BEST recipe for beans I have come across. You’ll want to put them on everything! This recipe makes a nice big batch, perfect for freezing and resurrecting on a cold night when “there’s nothing to eat”.

Nutri-Fact: Black beans are loaded with fiber and protein, which means they help regulate blood-sugar and reduce cholesterol. They are also high in antioxidants which help ward off illness and keep cells healthy. 

 

Pepper’s Beans

Ingredients listed for a 12 quart pot. For 6-qt pot, halve all these ingredient amounts.

Ingredients:

7 lbs pinto or black beans (I like 3.5 lbs of each)

1 fist garlic

7 chile peppers (Anaheim green for mild)

7 Jalapenos (cored if you like it mild)

3 yellow onions

6 tbs chili powder

6 tbs ground cumin

1 tbs red chili flakes

3 tbs salt

Preparation:

1. Lay beans out on a baking sheet to pick out any rocks or debris and wash thoroughly.  Soak beans for 10-12 hours in 3-4 times as much water + 2-3 tbsp. apple cider vinegar (they might sprout a little, that’s GOOD, sprouted beans are more nutritious and easier to digest).

2. Rinse beans repeatedly, fill pot with fresh water 2 inches over top of beans, turn heat on.

3. Chop peppers, onions and garlic and add to pot.

4. Add chili powder, cumin and red chili flakes.

5. Bring to a boil (lid on is quicker) and stir thoroughly, then turn heat down to simmer for 2 hours with the lid off so the house smells good.

6. Stir thoroughly every 30 mins or so.

7. Test for doneness by pulling a few beans out on a spoon and blowing on them, when cooked they split open as you blow on them.

8. Add salt, stir, and let cool (adding the salt at the end keeps the beans tender, if you add salt during the cooking process, the beans can become tough).

Makes approximately 10-12 quarts. Load into quart containers and freeze until needed. Keep as much liquid in with the beans as possible, to help keep them tender when reheated. You can also puree for a delicious bean soup, too!

I keep these in my freezer at all times, you can pull them out for a quick “heat and serve” or use them in the Black Bean Quinoa Burgers.