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Texas-Style Bowl o’ Red Beans

San Angelo–raised food writer Joe Yonan goes there with his chili in his new cookbook, Cool Beans.
Servings 4

Ingredients  

  • 6 dried ancho chiles, rinsed
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons dried oregano (preferably Mexican)
  • 1 tablespoon ground cumin
  • 1 teaspoon Spanish smoked paprika (pimentón)
  • 8 ounces dried kidney beans, rinsed
  • 4 ounces dried black beans, rinsed

Directions 

  • Cut or tear the ancho chiles into 2-inch-or-so pieces, discarding the seeds and stems.
  • Place in a dry skillet over medium heat and toast for about 5 minutes, turning them occasionally, just until fragrant, without allowing them to char.
  • Transfer to a blender, add 5 cups of hot water, and blend until smooth.
  • Heat the oil in a stove-top or electric pressure cooker or Dutch oven, uncovered, over medium heat until it shimmers.
  • Add the onion and garlic and cook, stirring frequently, until the onion turns translucent, about 5 minutes.
  • Add the salt, pepper, oregano, cumin, and paprika and cook, stirring, until very fragrant, about 1 minute.
  • Stir in the beans, along with the ancho mixture, plus more water as needed to cover the beans by 1 inch. If you’re using a pressure cooker, lock on the lid and bring the cooker up to high pressure. Cook for 45 minutes if using a stove-top model or 55 minutes for electric. Let the pressure naturally release, then open. If you’re using a Dutch oven, cover and cook over low heat until the beans are very tender, up to 4 or 5 hours, stirring occasionally and adding water if the beans seem dry on top.
  • Use a masher to lightly mash some of the beans in the pot, leaving some whole. Stir in more water to loosen, if necessary, and add more salt and pepper to taste.
  • Serve warm, with the accompaniments of your choice.