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Pot of Beans with Chili

Dried beans simmered slow with onion, garlic, and a whole dried chili for a warm background heat.

  • Serves6
  • Prep15 min
  • Cook120 min
  • LevelEasy
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Ingredients

  • 1 pound dried pinto beans
  • 1 whole dried chili
  • 1 fresh jalapeno, halved
  • 1 onion, halved
  • 4 garlic cloves
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 8 cups water

Method

  1. Rinse the beans and pick out any stones or shriveled ones.
  2. Put the beans, water, onion, garlic, bay leaf, and whole dried chili in a large pot.
  3. Bring to a boil, then drop to a low simmer with the lid cracked.
  4. Add the halved jalapeno once the beans start to soften, about an hour in.
  5. Simmer until the beans are creamy and tender, around two hours total.
  6. Stir in the salt near the end and taste as you go.

Notes

Drop one whole dried chili into the pot and it seasons the whole thing, letting its heat seep slowly into the broth without any chopping. A little goes a long way, so fish it out once the heat is where you want it — leave it longer for more fire, pull it early for just a whisper. The fresh jalapeno adds a brighter, grassier layer on top.

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