Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons annatto seeds (see note above)
  • 1 teaspoon cumin seed
  • 1 teaspoon black peppercorns
  • 3 cloves
  • 1/4 teaspoon allspice
  • 1 onion (chopped)
  • 1/2 red bell pepper (diced)
  • 2 serrano (or other small, medium-hot peppers, de-seeded and minced)
  • 3 cloves garlic (minced)
  • 3 15-ounce cans pinto beans or mixed beans (rinsed and drained)
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/2 tablespoon agave nectar (or other sweetener)
  • 1/2 tablespoon molasses (or other sweetener)
  • 3 tablespoons tomato paste
  • 1 teaspoon Mexican oregano (or 1 1/2 tsp. regular oregano)
  • 1 teaspoon salt (or to taste)
  • 1 pinch cayenne (or to taste)
  • fresh lime juice

Instruction

  • Put the annatto seeds, cumin seeds, peppercorns, and cloves into a coffee grinder or spice mill and grind to a powder. Add the allspice, mix well, and set aside.
  • In a large saucepan, sauté the onion the onion until it is beginning to brown. Add the two types of peppers and garlic and stir for another minute. Measure out 1 and 1/2 tablespoons of the seasoning and add it to the pot. Cook, stirring constantly, for 30 seconds and then stir in all remaining ingredients except lime juice.
  • Cover, turn the heat to its lowest setting, and cook for about an hour and a half. Check and stir periodically (every 15 minutes or so), making sure that the beans are not sticking and that there is enough liquid in the pot; if not, add a little water. By the end of cooking, the beans should be moist but still thick enough to sit on a tortilla without running off.
  • Remove from the heat, and just before serving add a squeeze of fresh lime juice and extra salt or red pepper to taste.