NuCulture original recipe #4 — A great way to warm up as cooler fall weather arrives is with some great Mexican-inspired meals. Try this on for size.
- 3 cups dried pinto beans
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon black pepper
- 2 cartons (32 ounces) vegetable stock
- 4-5 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 fresh jalapeño, seeded and diced
- 1/2 cup NuCulture Bacony Chipotle Creamy Cashew SpreadDIRECTIONS:
Rinse the beans and place in a stock pot. Pour broth and water over the beans covering them by 1-2 inches. Stir in the chili powder, cumin and pepper. Bring to a boil and then reduce the heat and simmer covered for about 2 1/2 hours. Add more water as needed. The beans are done when they are tender and no longer chewy. Adjust seasonings.
Heat olive oil in a large skillet and sauté onions on low until they just begin to caramelize. Add in jalapeño and cook until tender. Working in batches, add in the beans and mash to desired consistency. Cook until heated through. Now, fold in the NuCulture Bacony Chipotle Creamy Cashew Spread. Add more if you want a stronger NuCulture presence.
Recipe ©2015 NuCulture Foods.
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