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Clay-Pot Pinto Beans With Corn Tortillas

4 servings

• 1 pound dried pinto beans, soaked in water to cover generously for several hours or overnight
• 3 tablespoons olive oil
• 1 large onion, minced
• 1 large green bell pepper, minced
• 2 cloves garlic, minced
• 1-1/2 teaspoons dried Mexican oregano, crumbled
• Salt
• Canned chipotle chile in adobo sauce, minced (optional)
• Queso fresco
• Coarsely chopped cilantro
• 12 corn tortillas

Drain soaked beans and place in a clay pot with 6 cups cold water. (You don't have to use a clay pot, but the beans seem to cook more evenly and have a richer taste when cooked in clay.) Bring to a simmer slowly over moderately low heat, skimming any foam.

Meanwhile, heat olive oil in a skillet over low heat. Add onion, bell pepper and garlic, and sauté until soft, about 15 minutes.

When beans just begin to simmer, add sautéed vegetables and oregano. Cover, adjust heat to maintain a gentle bubble, and cook until the beans are tender, 1 hour or more, depending on age. If you need additional liquid, add boiling water. Season with salt and minced chipotle chile, if desired. Cool, then refrigerate overnight. >/p>

Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.

Serve with hot tortillas.

Per serving: 655 calories, 27 g protein, 111 g carbohydrate, 14 g fat (2 g saturated), 0 cholesterol, 133 mg sodium, 29 g fiber.

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