Beans in the pot - master recipe

Yield: 1 Servings

Measure Ingredient
1 pounds Pinto beans; cranberry beans, or Anasazi beans
2 Medium onions; chopped
5 Whole garlic cloves; peeled
2 Bay leaves or sprigs cilantro

Place beans in large pot; add water to cover by at least 2 inches. Soak overnight or use quick-cook method: Bring to a boil, cook 2 minutes, then remove from heat, cover and let sit for 1 hour.

Drain beans, then return to pot and add wataer to cover by 1 inch. Add onions and garlic. For a Mexican flavor, add cilantro and mint; for an Italian flavor, add a bay leaf or two.

Bring to a boil, reduce heat to low, and simmer uncovered, stirring once or twice, for 1½ - 2 hours, or until the beans are tender. Add water as needed, enough to cover beans with a little extra on top, but don't add too much or the beans "drown" and their flavor is compromised. Season to taste with salt.

Yields about 6 cups of cooked beans.

Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@...> on Jan 10, 1998

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