| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Side dishes | 4 | Servings |
INGREDIENTS
| 1 | Pinto beans – 16 oz | |
| 1 | Black beans " | |
| 1 | White beans " | |
| 1 | Kidney beans " | |
| 1 | Any other bean – looking for | |
| color here " | ||
| 1 | Diced tomatoes " | |
| Chopped cilantro to taste | ||
| 1 | Green onions, cut diagonally | |
| 3 | Cloves, garlic minced | |
| 1 | Serrano chiles, sliced into | |
| very thin rounds 2 or | ||
| more | ||
| if you want some heat | ||
| 1 | T | Dried epazote |
| 1/2 | t | 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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