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Pinto Beans with Tortilla-Cheese Crust (McIlhenny Company)

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Pinto Beans with Tortilla-Cheese Crust
Bon Appetit June 1995

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Four 15-ounce cans pinto beans,
rinsed, drained
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 tablespoons chopped garlic
2 tablespoons chili powder
2 teaspoons ground cumin
A 28-ounce can Italian-style tomatoes,
drained, chopped, juices reserved
1 cup chicken stock
1 teaspoon hot pepper sauce
(such as Tabasco)
8 tablespoons chopped fresh cilantro
3/4 cup finely crushed tortilla chips
1 cup packed grated Monterey
Jack cheese with jalapeños

Purée 1 can of beans in processor. Heat oil in Dutch oven over medium
heat. Add onions and bell peppers; sauté until soft, about 10 minutes.
Add garlic, sauté 2 minutes. Add chili powder and cumin; stir 1 minute.
Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and
puréed beans. Simmer mixture 5 minutes, stirring often. Add 6 table-
spoons cilantro. Season with salt and pepper. Pour into 13-by-9-by-
2-inch glass baking dish. (Can be made 1 day ahead. Chill.)
Preheat oven to 400 degrees F. Sprinkle crushed chips over beans.
Bake until heated through, about 30 minutes. Top with cheese; bake
until melted, about 5 minutes. Top with 2 tablespoons cilantro.
Serves 8.

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