| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Main dish, Vegetables, Low-fat, Low-cal, Mexican | 6 | Servings |
INGREDIENTS
| 1 | c | Pinto beans |
| 1 | Water | |
| 1 1/2 | ts | Salt |
| 12 | Tortillas | |
| 1 | Salsa |
INSTRUCTIONS
Day before, wash beans well and place in 3-qt. saucepan. Cover with water and let stand overnight. Next day, drain beans and rinse saucepan. Return beans to saucepan. Cover generously with water. Bring to boil, reduce heat, cover loosely and simmer until almost tender, about 1 hour. Add more water if needed to keep beans covered. Add salt and continue cooking until beans are tender, about 15 minutes. Mash some of beans, then boil until liquid reduces to thick sauce, 10 to 15 minutes longer. Meanwhile, wrap tortillas in foil and place in warm oven until heated through, about 30 minutes. Serve beans in individual bowls, accompanied by tortillas and salsa. Makes about 3 cups, about 6 servings. Each serving, without tortillas or salsa, contains about: 39 calories; 590 mg sodium; 0 cholesterol; 0 fat; 7 grams carbohydrates; 2 grams protein; .86 gram fiber.~ Posted to MM-Recipes Digest V3 #302 Date: Mon, 4 Nov 1996 18:27:36 +0000 From: James Bauer <jimbauer@worldnet.att.net>
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