Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Pueblo Pintos
Here’s a smoky, creamy, colorful, lively bean chili that is alive with flavors. The key to its richly complex flavor is Red Mole which is richly flavored with chilis, cacao, and spices.  Enjoy big bowlfuls with homemade fresh Masa Mesquite Tortillas for a special treat. Pueblo Pintos makes a satisfying supper and terrific party food. All its ingredients are kind to the climate and support our health beautifully. So dig in.
 
Prep 45 minutes plus 2 hours if cooking dried pintos          
Cooking 45 minutes                
Serves 4 to 6
 
1 pound dried pinto beans or 3½ 15-ounce no-sodium cans, rinsed well
3 cloves garlic, peeled
Sprigs fresh Mexican oregano and Texas tarragon, or oregano, sage and thyme, tied in a bouquet garni
1½ pounds multicolored mini bell peppers, cored 
2 very full cups multicolored cherry tomatoes
2 teaspoons cumin seeds, lightly roasted and ground
2 teaspoons coriander seeds, lightly roasted and ground
1 large white onion, cut in a medium dice
4 teaspoons dried Mexican oregano
Splash of Mexican beer or no-sodium vegetable broth to deglaze pan
4 large cloves garlic, minced
2 bay leaves
1 cup strained jarred or canned tomatoes
1 teaspoon annatto seeds, ground
⅓ to ½ cup Red Mole (see page        )
2 to 3 teaspoons liquid smoke, or to taste
Juice from 1 large lime or 1 small lemon
2 tablespoons aka (red) miso, dissolved in 2 tablespoons water
 
Hint
It is perfectly fine to use canned beans in this recipe, but if you have the time, make the beans from scratch. Garlic and herbs will enhance their flavor and the very slow, gentle cooking will create a luscious, velvety texture in the beans. 
 
If using dried pintos, rinse the beans and remove any small stones. Transfer to a pot, cover the beans by 3 inches with cold water, and bring to a boil. Lower to a simmer and cook for 5 minutes. Turn off the heat and steep the beans for 30 or more minutes until they swell and sink in the water. 
Drain the beans. Refill the pot, covering the pintos with an inch of cold water. Add the whole garlic cloves and bouquet garni. Cook at a very gentle simmer until the beans are soft, creamy but still intact, about an hour or more, depending on the age of the beans. Check periodically and add a little water if needed to keep the beans submersed. Slow gentle cooking of the beans is key to coaxing the most out of their texture and flavor. Remove the bouquet garni. If using canned beans, rinse and drain them.
Preheat the oven to 425°F.
Cut off the mini peppers’ stems and with a grapefruit knife or an espresso spoon scrape out seeds. Place them on a large baking sheet lined with parchment paper. Add the, along with the cherry tomatoes.  Bake for 15 minutes and check: Remove any tomatoes that have softened and begun to collapse. Flip the peppers and remaining tomatoes and bake for a final 10 minutes to lightly toast and soften.
Heat a small skillet over a medium-low flame for 3 minutes. Seeds can burn quickly and if they do, they become bitter and will ruin a dish. Add the cumin seeds, tossing or stirring for about 30 seconds -- just until they become fragrant. Do not brown them or allow them to smoke. Transfer the cumin seeds immediately to a bowl. Repeat with the coriander seeds. Allow them to cool, then using a coffee or spice grinder, pulverize them into powders.
Heat a deep large skillet for 3 minutes over medium heat.  Add the onions and oregano, stirring occasionally, and sauté for 5 minutes or until they soften and begin to darken the pan. 
Deglaze the pan with your liquid of choice, using a wooden spoon to scrape up the caramelized onion sugars.  
Stir in the minced garlic, bay leaves, strained tomatoes, red mole sauce, and annatto. Cook for 5 minutes.
Add the beans with their cooking broth, the ground spices, the liquid smoke, stirring gently to incorporate them.
If you are using canned beans, bring a quart of water to a simmer. Add a few ladles of hot water to the mix, just enough of it to chili bring it to a soupy consistency. 
Simmer the chili on very low, just a gentle bubbling for 10 minutes.
Now gently stir in the roasted mini peppers and cherry tomatoes.  Cook for 10 to 15 minutes to allow all flavors to meld.
Lastly, add the lime juice and dissolved miso. Taste and correct the seasonings, adding herbs, spices, red mole, liquid smoke, lime juice, or miso as needed to suit your tastes. You should be able to perceive each flavor: sweet, sour, smoky, spicy, salty in balance.
Serve the chili hot along with fresh Masa Mesquite Tortillas.