| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegan, Mcdougall, Mexican |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pinto beans, dried |
| 1 |
|
Onion, chopped |
| 3 |
|
Cloves garlic, crushed |
| 2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground coriander |
| 1 |
tb |
Liquid aminos or soy or tamari sauce |
| 2 |
ts |
SaltLess Brand Mexican Seasoning (contains chili peppers, dehydrated garlic and onion, paprika, cumin, oregano, celery seed, green bell pepper, cayenne and bay) |
INSTRUCTIONS
Cover pintos with water. Soak overnight, or bring to boil, remove from
heat, and let rest 1 hour.
Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
water (save for soup stock or gravy)and mash with a potato masher.
Heat small amount of pinto water in large saucepan. Add onions and garlic
and cook over low heat, about 10 minutes. Add mashed beans and seasonings.
Mix well and cook over low heat, about 20 minutes. Serve on chapatis,
tortillas, or pita bread, or with brown rice.
This is from Mary McDougall's Health-Supporting Cookbook Volume One, with a
few modifications from me (the liquid aminos and Mexican seasoning).
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
A Message from our Provider:
“Do you want to know the master planner? God!”