| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried pinto beans |
| 1/2 |
lb |
Dried black beans (up to) |
| 4 |
|
Yellow onions; cut into 1/2-inch pieces |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Cracked or ground black pepper |
| 1/4 |
ts |
Ground hot cayenne pepper |
| 1 |
|
Jar (12-16 oz) salsa; hotness according to your preference |
| 1 |
cn |
(6-8 oz) tomato sauce |
INSTRUCTIONS
Instead of soaking the beans to break down the carbohydrates that make the
eater socially unacceptable, simmer the beans in 1-2 quarts of water for 30
minutes (either in your crock pot on 'high' or in another pot on the
stove), then drain the water & rinse the beans. The beans should have
expanded and softened slightly
Add to the beans the onion, cumin, cinnamon, black pepper and cayenne
pepper. I like to add a jar of salsa and a can of tomato sauce.
Add a little water if needed (beans should be sloppy but not soupy at this
stage), and cook overnight on "auto-shift" setting or on "low" if your pot
doesn't have "auto-shift"
The beans are generally done enough to eat in 3-4 hours, but they can be
cooked as long as 12 hours with no harm to them. Of course, they will
taste better if given time to flavor through.
If you want to give your beans a "refried beans" texture and appearance,
forget about the bacon grease and frying pan -- just get your hands into it
& squish them up! (Don't use a food processor.)
These are great in burritos -- I like to scramble some eggs with green
peppers, mushrooms and onions, then serve the beans and eggs together as
"huevos rancheros." They also work well served with tortilla chips for
scooping, with melted cheese (monterray jack or cheddar),lettuce, tomato
and sour cream layered over the beans. 8-10 servings. Leftovers freeze
well.
JMNI@MIDWAY.UCHICAGO.EDU
(JILL M. NICOLAUS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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