| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Side dishes | 4 | Servings |
INGREDIENTS
| 1 | cn | Pinto beans – 16 oz |
| 1 | cn | Black beans " |
| 1 | cn | White beans " |
| 1 | cn | Kidney beans " |
| 1 | cn | Any other bean – looking for color here " |
| 1 | cn | Diced tomatoes " |
| Chopped cilantro to taste | ||
| 1 | bn | Green onions, cut diagonally |
| 3 | Cloves, garlic minced | |
| 1 | md | Serrano chiles, sliced into very thin rounds (2 or more if you want some heat) |
| 1 | tb | Dried epazote |
| 1/2 | ts | Each, cumin, whole & ground |
| A few dashes of your favorite hot pepper sauce | ||
| Salt and pepper to taste | ||
| 1 | Bottle of Bohemia, my favorite Mexican beer |
INSTRUCTIONS
Rinse the beans well in cold water. Put into a pot and add the remaining ingredients, except the green onions. Bring to a boil, reduce to a simmer and cook covered for 30 minutes or so to blend the flavors. The dried epazote, I stuck into cheese cloth, wrapped with some twine and just let it simmer with the beans. Kurt says if you have fresh epazote, just throw in 3-5 sprigs minced and it disapears into the beans. On my next attempt, I will leave out the cilantro to see what type of flavor the epazote really adds to the beans. Add green onions a couple of minutes prior to serving. I like to keep a little crunch to the onions. Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@ix.netcom.com> on Sep 16, 1997
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