Pinto beans and nachos

Continuing the mexican themed party post, let me get to the beans and nachos. This is the first time I bought pinto beans. I always substituted kidney beans for pinto beans. Although the substitution works, the pinto beans have a slightly distinct, more mexican taste.

Mexican style pinto beans

I made a huge pot of these beans. And I had very little leftover. I did not expect the beans to be so popular at the party but everyone liked them a lot. I am writing the scaled down recipe.

Ingredients:

1 cup	dry pinto beans
1	bay leaf
1 small	onion
1 tsp	garlic paste
1	deseeded jalapeno
1 heaped tsp	tomato paste *see notes
1/4 tsp	chilli powder
1 tsp	cumin powder
1/4 tsp	smoked paprika *optional
1/8 tsp	italian seasoning *see notes
1 tsp	coriander powder
1.5 tsp	salt
1/4 tsp	chana masala *see notes

• Soak the pinto beans for 5-6 hrs. Pressure cook the pinto beans with the bay leaf for 15 mins.
• Heat a tablespoon of oil in a pan and add the onions, garlic paste and chopped jalapeno. Saute for a couple of minutes.
• Add the tomato paste, chilli powder, cumin powder, coriander powder and paprika if using. Mix well and saute for a few minutes.
• Add the cooked beans, salt, italian seasoning and the chana masala.
• Mash up some of the beans and let it simmer for 10 mins. Add more water if it is too thick. The beans need to be a pretty thick consistency without bordering on solid. 

Notes:

• 1/2 cup tomato puree can be used instead of the tomato paste.
• Oregano is typically used in refried beans but I did not have it. So I substituted italian seasoning which contains dried oregano.
• Chana masala is obviously not a mexican thing. But I loved the taste of the beans after adding the tiny bit of chana masala.

Nacho cheese sauce

The cheese sauce that I used for the nachos was a simple white sauce with cheese and flavored with onions, garlic and some jalapenos.

Ingredients:

1 tbsp	olive oil
1 tbsp	butter
1/2 small	onion
3 cloves	garlic
1/2	deseeded jalapeno
1/4 tsp	cumin powder
3 tbsp	flour
1 1/2 cup	hot milk
8 oz (1/2 cup)	cheese (mix of cheddar and jack)

• Heat oil in a pan and add minced onion, garlic and jalapenos. Saute for a minute. Add the cumin powder.
• Add the butter and flour. Whisk to form a paste and cook for 2 mins.
• Add the hot milk and whisk to form a smooth sauce. Simmer till the sauce thickens.
• Add the cheese. Season with salt and pepper.

The loaded nacho plates. So yum!