Yield: 8 servings
|1 each||lots of water|
|3 eaches||onions, diced|
|½ cup||soy sauce|
|2 eaches||vegetable bouillon cubes|
|5 eaches||cloves garlic, diced|
|2 cups||cheddar cheese, grated|
Use any kind of beans (pinto beans, or garbanzos, lentils, split pea or other legumes). Wash pinto beans in colander. Put in bowl. Cover with water to allow 3" of water above beans. Let sit overnight. Next morning wash again. DO NOT COOK BEANS IN SOAKING WATER. Place beans in pot.
Cover with water to allow 3" above beans. Add onions, soy sauce, vegetable bouillon cubes and garlic. Bring to boil for 5 minutes, reduce heat and let simmer 6 hours. Check periodically to see that there is enough water covering beans, add more when necessary.
Ladle into bowls, sprinkle with cheese, and serve with freshly steamed tortillas. Use leftovers for Layered Bean Dip. Serves 8.