Ingredients Weight Measure
Pinto beans, dried 16 oz.
Ancho chiles, stems and seeds removed 6 ea.
Garlic cloves, minced 6 ea.
Onion, diced 1 ea.
Canned tomatoes 15 oz.
Brown sugar 1 tsp.
Apple cider vinegar 1 tsp.
Paprika 1 tsp.
Cumin 1 tsp.
Oregano 1/2 tsp.
Water 1 cup
Beef broth 6 cups
TABASCO® brand Original Red Sauce 1 Tbsp. or to taste
Salt and black pepper to taste


  1. Soak the beans covered in water per one gallon water - either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
  2. Drain the soaked beans.
  3. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.
  4. In the pot you will be cooking the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium.
  5. Add the garlic and cook for another minute.
  6. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Purée until smooth.
  7. Add the pinto beans and beef broth to the pot and stir in the chile puree and TABASCO® Pepper Sauce.
  8. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 2 1/2 hours, stirring occasionally.
  9. At this point, check the beans for tenderness and depending on the freshness of the beans the cooking time can be as short as 2 1/2 hours and as long as 4 hours. When you're satisfied that the beans are done, salt and pepper to taste.
  10. NOTES: If you can't find dried ancho chiles, you can substitute either ancho chile powder or regular chili powder. Use 1/4 of a cup.

Yield: 4-6 servings