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At the newly opened Rye in Louisville, Kentucky, chef Tyler Morris champions underrated ingredients. His take on pinto beans, inspired by his time in New Mexico, involves folding the robust legumes together with garlicky kale and spicy adobo sauce. The result, which is finished with lime juice, feta cheese and cilantro, is a dish that celebrates varied textures and flavors. At Rye, Morris uses local butter beans and serves the dish as a side. We also like it as a fortifying stand-alone lunch.
Pinto Beans with Kale and Adobo Sauce
Recipe adapted from Tyler Morris, Rye, Louisville, KY
Yield: 6 servings
Cook Time: 1½ hours plus overnight soaking
INGREDIENTS
Beans
1 pound dried pinto or butter beans
1 medium carrot, sliced into 1-inch pieces
1 medium celery rib, sliced into 1-inch pieces
½ medium yellow onion, coarsely chopped
1 bay leaf
1 sprig fresh thyme
Salt
Adobo Sauce
5 ounces dried chipotle chiles (12 to 15 chiles)
1 cup water
1 garlic clove, finely chopped
1 teaspoon apple cider vinegar
¾ teaspoon kosher salt
¾ teaspoon granulated sugar
¾ teaspoon ground cumin
1½ teaspoons tomato paste
Braised Kale
1 tablespoon extra-virgin olive oil
½ medium yellow onion, sliced
1 bunch kale, washed and stemmed
5 garlic cloves, finely chopped
½ cup vegetable stock
Salt and freshly ground black pepper
Juice from 1 medium lime
½ cup vegetable stock
½ cup crumbled feta cheese
Fresh cilantro, stems removed and discarded
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1st Keep
 Patrice_Sartor
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