ACHIOTE FRIJOLES RECADO

Achiote Frijoles Recado image

Provided by Annacia * @Annacia

Number Of Ingredients 15

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1 1/2 cup(s) cooked pinto or black beans*
1/2 - white onion, finely chopped
1 - jalapeno, seeded, minced
3 - cloves of garlic, crushed
1 cup(s) water or stock
1 - large lemon, juice of
1 tablespoon(s) tomato paste
1 teaspoon(s) ground annatto powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) oregano
1 dash(es) ground cloves
1 dash(es) hot paprika or cayenne
- salt and pepper
1 tablespoon(s) oil
* NOTE: EQUIVALENT TO 1/2 CUP DRY BEANS OR 1 15 OZ CAN, DRAINED.

Steps:

In a medium pot, heat oil over moderate heat. Saute onions until browned, then add jalapeno and garlic. Fry for another minute or two, then add the spices and tomato paste. Cook until fragrant.
Pour in water/stock, lemon juice, stir well making sure to scrape up the fond at the bottom. Stir in the beans, bring to a simmer and cover, reducing the heat to low.
Let the beans cook for 30 to 45 minutes, checking periodically to ensure they haven't boiled dry. Add water as necessary. When done, the beans will be tender and the sauce extremely thick.
Serve on the side as an accompaniment, or as part of a burrito.