CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
2 |
c |
Dried pinto beans – wash and soak overnight in 6 – 8 cups water |
2 |
md |
Yellow onions; chopped |
1 |
sm |
Carrot; chopped |
1 |
ts |
Finely chopped garlic |
1 |
|
Bay leaf |
1/4 |
c |
Vegetable oil |
2 |
lg |
Ripe tomatoes; chopped (or 1/4 c. tomato paste) |
2 |
ts |
Sea salt or 4 tsp. coarse salt |
1 |
tb |
Chili powder (molido) |
1 |
cn |
Chopped green chiles (optional) |
INSTRUCTIONS
Transfer beans and soaking water to large saucepan. Add onion, carrot,
garlic and bay leaf and bring to boil over medium-high heat. Reduce heat,
cover and simmer about 1 hr. Stir in oil, tomatoes and salt. Add more water
if necessary; there should be enough liquid for a sauce, but it should not
be soupy. Cover and continue cooking until beans are tender, about 30
minutes to 1 hr.
Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@ebicom.net> on
Sep 24, 1997
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”