1 pound or ½ kilo of dried pinto beans
1 teaspoon baking soda
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of diced tomatoes
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
¼ cup salt free chili powder
1 tablespoon of fresh minced oregano, or 1/2 teaspoon of dried oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste
Soak the beans covered in water with the baking soda overnight. You can also use the quick method if you are sort on time. Put the beans in a large pot, cover them with water. The water should be an inch, or two above the level of the beans. Bring the beans to a quick boil, remove them from the heat, stir in the baking soda, and cover them for an hour.
Heat a teaspoon of oil in a large pot. Sauté the diced onions in oil for a few minutes; until they are transparent. Add the minced garlic and stir for another minute. Stir in the oregano. If you have an immersion blender, add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, chili powder and water to the pot and puree until smooth. If you don’t have an immersion blender, transfer the onions, garlic and oregano to a conventional blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, chili powder and water and puree until smooth and pour the mixture back in the large pot.
Drain the soaked beans.
Add the pinto beans and beef broth to the pot. Using high heat, bring the pot to a full boil, then cover. Lower the temperature to a slow simmer for about 2 hours, stirring occasionally. Check the beans for tenderness. Depending on the freshness of the beans, the cooking time will vary from 2 to 4 hours. When they reach the desired tenderness, add salt and black pepper to taste.
Serves: 4 to 6
Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...