Championship
Beans
Serves 12
1 pound dried
pinto beans
¼ cup olive oil
1 onion,
chopped
3 garlic
cloves, minced
3 jalapeño chiles, seeded, pithed, and minced
1 14-ounce can
diced tomatoes in juice
1 tablespoon
tomato paste
1 teaspoon
dried oregano
Salt and
freshly ground pepper
1 ½ cups grated
Monterey Jack cheese
1 cup grated
sharp Cheddar cheese
Sour cream and
tortilla chips
1. Rinse beans with cold water. Transfer to heavy
large pot. Add enough water to cover by several inches. Let soak overnight.
Drain beans. Rinse again in cold water.
2. Combine beans with water to cover by several inches
in heavy large pot and bring to boil. Reduce heat and gently simmer until
tender, adding hot water as necessary, about 1 to 3 hours. Drain beans
thoroughly.
3. Rinse and dry heavy large pot used for beans and
use to heat olive oil over medium heat. Add onion and garlic and cook until
onion is soft, about 8 minutes.
4. Stir in chiles, entire can of tomatoes with juice,
tomato paste, oregano rubbed between palms of your hands, and some salt.
Increase heat to high and stir until liquid mostly evaporates.
5. Stir in drained beans. Add salt and pepper to
taste.
6. Place half of bean mixture in 3-quart casserole
dish. Top with Jack cheese. Add remaining bean mixture. Top with Cheddar cheese.
7. Bake in 375°F. about 30 minutes or until heated
throughout.
8. Serve sour cream and tortilla chips alongside
beans.
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