There's an earlier version of this that's just okay, but this is really good. I left out the diced tomatoes and thickened the broth with cornmeal roux.
I should say that I usually eat veganly beans with rice; so before I start the beans, I put on a pot of rice. But once I didn't have rice, so I put diced avocado on top and I'm telling you I was making noises like nomph nomph when I ate that.
olive oil
1 onion
2 poblano peppers
3-5 cloves garlic
1 chipotle pepper
1 Tbsp cornmeal
1 can broth
1 can pinto beans, rinsed and drained
1 can hominy, rinsed and drained
Gently heat oil over low heat as you chop the onion and poblanos, adding vegetables to the pan as they are chopped. Turn up the heat to medium high and saute aromatics until golden, about ten minutes. Mince the garlic and chipotle, add to pan and saute until fragrant, about a minute. Stir in cornmeal and cook for another minute or two. Add broth, stir and cook a couple minutes more. Add beans and hominy and simmer until slightly thickened, about twenty minutes. Season to taste with salt and pepper.
