Bean Recado

• 1/2 Tbsp olive oil
• 1 onion, chopped
• 1/2 red bell pepper, diced
• 2 jalapeño peppers, de-seeded and minced
• 3 cloves garlic, minced
• 1 chipotle chile in adobo sauce, minced (optional)
• 1 & 1/2 Tbsp ground annatto
• 1 tsp ground cumin
• 1 tsp black peppercorn
• 1/2 tsp cloves
• 1/4 tsp allspice
• 30 oz pink beans, rinsed and drained
• 1/2 cup water
• 1/2 cup pineapple juice or mango juice
• 1 Tbsp molasses or brown sugar
• 3 Tbsp tomato paste
• 1 Tbsp marjoram
• 1 tsp (smoked) salt
• 1/2 small lime, juiced

1. In a large pot on medium heat, add oil and onion and cook until tender. Add peppers and garlic and cook until peppers are tender.
2. Add in everything except beans and lime juice. Stir until combined.
3. Add in beans and turn heat to low. Cook for 1 & 1/2 hours, stirring every 15 minutes or so and adding water as necessary.
4. Remove from the heat when the mixture thickens to a chili consistency. Add lime juice before serving.

(Print this page.)