| 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
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