| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Chili | 1 | Servings |
INGREDIENTS
| 2 | c | Dry pinto beans |
| 1 | lg | Sweet onion — chopped |
| 4 | c | Water |
| 2 | Garlic cloves — minced | |
| 1 | cn | (29 oz) tomatoes with juice |
| 1 | cn | (4 oz) chopped green chiles |
INSTRUCTIONS
2 carrots, shredded 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon paprika 2 teaspoons salt 1 /2 teaspoon cayenne pepper Shredded cheddar cheese, optional Rinse and sort beans. Soak overnight or use quick-soak method, Discard liquid, Add the water, bring to a boil. Cover and simmer until the beans are almost tender , about 1 hour. Add all remaining ingredients except cheese. Simmer covered, stirring occasionally, until beans are tender and flavors have bended, about 2 hours; top with shredded cheddar cheese if desired, Yield: 2-1/2 qts. From: Country Woman Jan/Feb 1992 Rationing Recipes still hit the spot From Cookie-Lady's Files Converted by MMCONV vers. 1.10 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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