| 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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