| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tex-Mex |
Beans, Low fat |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pinto beans; dry, soak overnight |
| 1/4 |
lb |
Salt pork; cut into small piece |
| 1/4 |
c |
Fresh cilantro; chopped |
| 3 |
|
Jalapeno peppers; up to 5 |
| 5 |
|
Garlic cloves; up to 10 |
| 2 |
md |
Onions; finely chopped |
| 1 |
tb |
Salt; or to taste |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Cumin |
| 2 |
ts |
Oregano |
INSTRUCTIONS
From: Winkie2421 <Winkie2421@aol.com>
Mix all ingredients, bring to boil. Once boiling, turn to low and let cook
all day or until tender. Excellent with fajitas and fresh flour tortillas!
Recipe by: trooney@che2.che.umn.edu (tammy)
Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”