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Beans In The Pot – Master Recipe

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CATEGORY CUISINE TAG YIELD
Grains Mexican Beans 1 Servings

INGREDIENTS

1 lb Pinto beans, cranberry
beans or Anasazi beans
2 Medium onions, chopped
5 Whole garlic cloves, peeled
2 Bay leaves or sprigs
cilantro

INSTRUCTIONS

Place beans in large pot; add water to cover by at least 2 inches.
Soak overnight or use quick-cook method: Bring to a boil, cook 2
minutes, then remove from heat, cover and let sit for 1 hour.  Drain
beans, then return to pot and add wataer to cover by 1 inch. Add
onions and garlic. For a Mexican flavor, add cilantro and mint; for an
Italian flavor, add a bay leaf or two.  Bring to a boil, reduce heat to
low, and simmer uncovered, stirring  once or twice, for 1 1/2 - 2
hours, or until the beans are tender.  Add water as needed, enough to
cover beans with a little extra on  top, but don't add too much or the
beans "drown" and their flavor is  compromised. Season to taste with
salt.  Yields about 6 cups of cooked beans.  Recipe by: SF Chronicle;
Jun 7, 1995 - WEEKEND COOK  Posted to MC-Recipe Digest V1 #1000 by Judi
Moseley  <judi@moseleygroup.com> on Jan 10, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15mg
Potassium: 442.9mg
Carbohydrates: 28.2g
Fiber: 4.7g
Sugar: 10.5g
Protein: 3.8g


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