Clay pot red chile beans from Food & Wine Magazine, March 2020: The Home Issue (page 98) by Mary-Frances Heck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried pinto beans soak overnight.

  • grindabod on April 29, 2020

    I made these beans using a tajine as I don't own a clay bean pot (yet!) and ate them as a taco filling with blue corn tortillas. The whole experience truly made me happy - it was such a joy to tend to these gently simmering beans in their beautiful clay vessel during the afternoon and the end result was absolutely delicious - tender but not mushy, full of flavor and just the right amount of heat. This was a real treat, and so simple. I divided the quantities by 3, the tajine being a lot more shallow than a bean pot, and it worked perfectly.

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