| 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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