The pinto bean is a variety of common bean, in Spanish they are called frijol pinto [fri.ˈxol ˈpin.to], literally “speckled bean” (compare pinto horse). It is the most popular bean in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine, or as a side dish in New Mexican cuisine.
In South America, it is known as the poroto frutilla, literally “strawberry bean”. In Portuguese, the Brazilian name is feijão carioca (literally “carioca bean”; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume), which differs from the name in Portugal: feijão catarino. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
Ingredients
- 1 tablespoon olive oil
- 2 poblano chiles, seeded and diced
- 1 large onion, chopped
- 1 tablespoon cumin
- 5 cups vegetable stock
- 340 gr red or Yukon gold potatoes, cut into ½-in. pieces (about 2½ cups)
- 425 gr cans pinto beans, drained, rinsed, and lightly mashed
- 1½ teaspoons kitchen salt
- ¼ cup fresh parsley
Instructions
Step 1
Heat oil in a large saucepan over medium-high.
Step 2
Add chilies and onion and cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
Step 3
Add cumin and cook until fragrant, about 1 minute. Add stock and potatoes; bring to a boil.
Step 4
Reduce heat and simmer until potatoes are tender, 12 to 15 minutes. Stir in beans and salt.
Step 5
Cover and simmer until warmed through, about 5 minutes.
Serve chili topped with radishes, cilantro, and a dash of hot sauce.
Notes
Hot sauce, for serving.
reference: yummynotes
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