clay pot spicy baked beans

i’ve been away (from here) for a few days taking care of things other than edibles-sometimes it’s good to take a short break from the kitchen-you come back with renewed energy, new inspiration, and a true hunger for home made food. when i got back to my kitchen in the morning there wasn’t much to cook with-in my pantry i found dry beans {navy & pinto} and the ever present stewed tomatoes. good start. i soaked the beans right away (the longer the better-check out this soaking guide). in the refrigerator i found cheese (pepper jack and cheddar), a bunch of organic cilantro, scallions, and one jalapeno pepper. dinner was going to be a spicy oven baked bean dish. i cooked the beans (after a good 7 hour soak) in lightly salted water for about an hour (slow simmer). the rest of the dish came together so easily i could hardly believe it. the final result? super tasty and slightly spicy. we loved every bite!
ingredients for spicy baked beans with cilantro & jalapeno peppers (6-8 servings): 

  • about 1cup each of dry pinto and white beans
  • 1 cup good quality stewed tomatoes
  • 1 good bunch of fresh cilantro, finely chopped
  • 1 jalapeno pepper, thinly sliced
  • 7-8 scallions, thinly sliced
  • 1 tbs extra virgin olive oil
  • 1/2 cup shredded cheese of choice (pepper jack is good)
  • sea salt and black pepper to taste

 1. add the cooked beans and stewed tomatoes to a baking dish, and combine well.

 2. add chopped cilantro, olive oil, sea salt, freshly ground pepper, and combine well.

 3. add the jalapeno pepper slices to the top, then cover tightly, and bake in a 350 degree oven for at least 30 minutes.

4. remove the cover and sprinkle with the cheese. bake in the oven (uncovered) at 375 degrees for another 10 to 15 minutes or until the cheese melts and bubbles.
enjoy with tortillas or steamed brown rice. delicious!
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