Name: Cranberry Beans with Tequila, Green Chiles, and Pepitas
Total time: 10 h 15 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: Salt and pepper; 1 pound (2½ cups) dried cranberry beans , picked over and rinsed; 1/4 cup extra-virgin olive oil; 1 onion , chopped fine; 6 garlic cloves , minced; 1 tablespoon paprika; 1/2 teaspoon cumin seeds; 1/2 teaspoon dried oregano; 1/4 cup tequila; 5 cups water; 1 tablespoon packed brown sugar; 1 bay leaf; 1/2 cup canned chopped green chiles; 1/2 cup roasted pepitas; 1/2 cup sour cream or queso fresco; 1 recipe Quick Pickled Shallots and Radishes

Why This Recipe Works

Cranberry beans possess a delicate flavor and creamy texture not unlike those of pinto or cannellini. Originally from South America, they have become popular in Mexico as well, so we decided to pair them with bold Mexican flavors. Cranberry beans are rarely ever found canned, so we knew we'd start with dried beans. To help the beans cook up creamy and tender, we soaked them overnight in salt water. Then we sautéed some onion and garlic with lots of paprika, some cumin seeds, and dried oregano. Once the mixture was fragrant, we added a little tequila to the pot to give the beans some kick. Cooking it until evaporated prevented the dish from tasting too boozy. Next we stirred in the brined beans and water and transferred the pot to the oven, where the beans could cook gently without constant monitoring. Once the beans were tender, we stirred in some convenient canned chiles to give the dish great spice and some brightness, then we cooked the beans uncovered for 15 minutes more to allow the sauce to thicken. A garnish of rich sour cream, crunchy pepitas, and quick pickled shallots and radishes nicely balanced the rich, warm flavors of the cranberry beans.

Before You Begin

If cranberry beans are not available, you can substitute pinto beans.

Instructions

Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Adjust oven rack to middle position and heat oven to 325 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and 1 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic, paprika, cumin, and oregano and cook until fragrant, about 1 minute. Stir in tequila and cook until evaporated, about 30 seconds. Stir in water, sugar, bay leaf, and cranberry beans; bring to simmer. Cover, transfer pot to oven, and cook until beans are tender, stirring once halfway through cooking, about 1¼ hours.

Add green chiles, stirring vigorously. Return pot to oven uncovered, and cook until sauce is thickened slightly, about 15 minutes. Season with salt and pepper to taste and serve with pepitas, sour cream, and pickles.