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Grains Mexican Beans, Side dishes 4 Servings

INGREDIENTS

1 cn Pinto beans – 16 oz
1 cn Black beans "
1 cn White beans "
1 cn Kidney beans "
1 cn Any other bean – looking for color here "
1 cn Diced tomatoes "
Chopped cilantro to taste
1 bn Green onions, cut diagonally
3 Cloves, garlic minced
1 md Serrano chiles, sliced into very thin rounds (2 or more if you want some heat)
1 tb Dried epazote
1/2 ts Each, cumin, whole & ground
A few dashes of your favorite hot pepper sauce
Salt and pepper to taste
1 Bottle of Bohemia, my favorite Mexican beer

INSTRUCTIONS

Rinse the beans well in cold water.  Put into a pot and add the remaining
ingredients, except the green onions.  Bring to a boil, reduce to a simmer
and cook covered for 30 minutes or so to blend the flavors.
The dried epazote, I stuck into cheese cloth, wrapped with some twine and
just let it simmer with the beans.  Kurt says if you have fresh epazote,
just throw in 3-5 sprigs minced and it disapears into the beans. On my next
attempt, I will leave out the cilantro to see what type of flavor the
epazote really adds to the beans.  Add green onions a couple of minutes
prior to serving.  I like to keep a little crunch to the onions.
Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@ix.netcom.com>
on Sep 16, 1997

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