Name: Beans for Burritos
Ingredients: 1 lb Pink beans; 1 sm Can Ortega green chiles, chopped; 1 ts Salt; 1 lg Onion, chopped; 3 Cloves garlic, minced/pressed; 1/2 ts Chili powder; 4 tb Salsa or to taste

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Beans, Mexican	6	Servings

INGREDIENTS

1	lb	Pink beans
1	sm	Can Ortega green chiles, chopped
1	ts	Salt
1	lg	Onion, chopped
3		Cloves garlic, minced/pressed
1/2	ts	Chili powder
4	tb	Salsa or to taste

INSTRUCTIONS

Soak the beans overnight, changing water several times. Put beans in
crock-pot and cover with an inch or so of water. Add salt, onion, garlic,
and chili powder. Cook on low until beans are soft (about 18 hours? I
forget).
When beans are cooked, ladle off and reserve some of the liquid from the
top.  Mash the beans well.  (I never do this as well as I'd like; I've
tried a potato masher and an empty iced-tea jar.) Add reserved liquid as
necessary for consistency.  (I never have to add any, myself.) Stir in the
chopped chiles and the salsa; heat through.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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