Chipotle Pintos

By Katherine

Tarnation dem are spicy

 

People down here have a saying: “Hot enough for you?” What they have that everywhere? Well, it’s not funny when you suffer through 28 days of 100 plus degrees in a summer. Yes, we’ve had a cool down; I’ll be bitter for one more electric bill.

In any case, whether I’m making pico or Bloody Marys or peppercorn martinis, I have a hard time getting things hot enough for Greg. I don’t take offense when he brings the Tapitio to the table with his chili.

Well, I finally made something hot enough for him. Reach for the tissues, refill the margaritas hot enough.

Chipotle Pintos

• 16 ounces dried pintos, soaked for 8 hours or overnight
• half of a 7-ounce can of chipotles packed in adobe
• 1 tsp Tapatio
• 2 bay leaves
• 2 cups chicken or vegetable broth
• 1 small onion, diced
• salt/pepper

Chop peppers fine. Don’t rinse off the adobe sauce. Drain beans and put in a 4-quart stock pot pour broth over and add onion, Tapatio, peppers in adobe. (Pour half the adobe in that little can in the beans. Make sure to wash your hands well!) Add enough water or additional broth to fill the pot an inch over the beans.) Throw in the bay leaves and bring to a boil over high heat. Reduce to a simmer and cook until tender, about an hour. Season with salt and pepper.