First begin by pressure cooking the pinto beans.
Cook until all sides are charred a little and the jalapeno is cooked through.
Turn off the flame and let them cool for a few minutes so that you can handle them.Then cut the stem off and take out all the seeds.
Then place in a blender the tomatoes, only 2 jalapenos (save one) and 2 chipotle chiles.
Blend until smooth. Then set aside.
Next, heat 2 tbsp ghee in a large pot and then add the cumin seeds. Cook until they begin to turn brown.
Then add the chopped fresh oregano and fry for another 30-45 seconds.
Then immediately add the tomato puree and all remaining spices. Cook for about 8 minutes or until the tomatoes are cooked through.
Here is what it should look like. A very deep red color.
Next add the remaining cooked, chopped and seeded jalapeno and the cooked pinto beans.
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