| 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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