| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Mexican, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | pk | (16-ounce) dried pinto beans |
| 2 1/2 | c | Water |
| 1 | lg | Onion; chopped |
| 3 | Garlic cloves; pressed | |
| 1 | Jalapeno pepper; seeded and minced | |
| 1 | Bay leaf | |
| 1 | ts | Ground cumin |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | (1 ounce) shredded cheddar or monterey jack cheese |
INSTRUCTIONS
Place beans in a large saucepan. Cover with water 2 inches above beans; soak overnight. Drain. Bring beans, 2 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender. Remove and discard bay leaf. Stir in ground cumin, salt, and pepper. Sprinkle each serving with cheese. Makes 4 cups. Bonus: For Jalapeno-Bean Enchiladas, mash beans, and spread evenly on 12 (6-inch) flour tortillas. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Bake at 350° for 20 minutes. Top with salsa, shredded cheese, sliced ripe olives, sour cream, and chopped green onions. For a quicker method, bring beans and water to a boil in a saucepan; boil 1 minute. Cover, remove from heat, and let stand 1 hour; drain. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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