Ingredients with Measurements:
- 2 cups of pinto beans, rinsed and soaked overnight
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, seeded, and sliced into strips
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 4 cups of water or vegetable broth
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Pressure cooker or slow cooker (optional)
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the sliced poblano peppers, cumin, oregano, and salt, and sauté for another 2-3 minutes.
3. Add the soaked pinto beans and water or vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours until the beans are tender. Alternatively, you can cook the beans in a pressure cooker or slow cooker according to manufacturer's instructions.
4. Once the beans are tender, use a potato masher or immersion blender to mash some of the beans to thicken the broth.
5. Add the sliced poblano peppers and chopped cilantro to the pot and simmer for another 10-15 minutes until the peppers are tender.
6. Serve the frijoles con rajas hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 38g
Protein: 11g
Fiber: 9g
Sodium: 590mg
Substitutions for ingredients:
- Pinto beans can be substituted with black beans or kidney beans.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
Variations:
- Add diced tomatoes and jalapeño peppers for a spicier version.
- Top with crumbled queso fresco or grated cheddar cheese.
- Serve over rice or with tortilla chips.
Tips and tricks:
- Soaking the beans overnight will reduce cooking time and make them easier to digest.
- Roasting the poblano peppers will add a smoky flavor to the dish.
- Use a potato masher or immersion blender to thicken the broth and create a creamier texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a lime wedge on the side.
Garnishes:
Chopped cilantro, crumbled queso fresco, or grated cheddar cheese.
Pairings:
Serve with warm tortillas or cornbread.
Suggested side dishes:
Mexican rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the beans are too thick, add more water or vegetable broth to thin out the broth.
- If the beans are too thin, mash more of the beans to thicken the broth.
Food safety advice:
- Rinse the beans thoroughly before soaking and cooking to remove any dirt or debris.
- Make sure the beans are fully cooked before serving to avoid food poisoning.
Food history:
Frijoles con rajas is a traditional Mexican dish made with beans and sliced peppers. It is often served as a side dish or as a main course with rice and tortillas.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Mexican