| 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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