Cranberry Beans with Tequila, Green Chiles, Quick-Pickled Onions, and Mexican Rice

Directions

1. 1
   Drain and rinse the soaked cranberry beans.
2. 2
   Heat oven to 350F. In a large cast iron pot or Dutch oven, heat the oil over medium heat.
3. 3
   Add the onion and 1 tsp of salt to the pot. Cook for 5 minutes, or until the onion is softened, stirring occasionally. Stir in the garlic, paprika, cumin seeds, and oregano.
4. 4
   Saute for 1 minute, or until fragrant. Stir in the tequila and let simmer for 30 seconds or until mostly evaporated.
5. 5
   Add in the water, sugar, bay leaf, and beans. Bring to a simmer, then cover the pot and and transfer it to the oven. Cook until the beans are tender, about 75 minutes, stirring once halfway through cooking.
6. 6
   Add the green chiles to the pot and stir to combine.
7. 7
   Remove the cover and place the pot back in the oven. Cook for another 15 minutes, or until the sauce has thickened slightly. Season to taste with salt and black pepper.
8. 8
   Serve over rice and top with queso fresco and pickled onions.
9. 9
   While the beans cook, make the onions.
10. 10
    Combined all of the ingredients in a bowl, tossing to combine. Allow to sit while the beans cook, at least an hour. These can also be prepped ahead of time and stored in the fridge.
11. 11
    Heat oven to 350F.
12. 12
    Combine the tomatoes and onion in the bowl of a food processor and process until smooth.
13. 13
    Transfer to a measuring cup and spoon off any extra liquid until the mixture is only 2 cups. Set aside.
14. 14
    Heat the oil in a large Dutch oven over medium-high heat for 2 minutes.
15. 15
    Add the rice to the pot and cook, stirring frequently, until golden and translucent, about 6 minutes.
16. 16
    Lower the heat to medium and stir in the garlic and jalapenos. Cook until fragrant, stirring constantly, about 2 minutes.
17. 17
    Pour in the pureed tomato-onion mixture, vegetable broth, tomato paste, and salt. Increase heat to high and bring to a simmer.
18. 18
    Once simmering, cover the post and transfer to the oven. Cook for 30 minutes, stirring once halfway through.
19. 19
    Remove from the oven and let the pot sit, covered, for 5 minutes before serving.
20. 20
    Serve with lime wedges to flavor.