Jalapeno pinto beans

Yield: 1 Servings

Measure Ingredient
1 pack (16-ounce) dried pinto beans
2½ cup Water
1 large Onion; chopped
3 Garlic cloves; pressed
1 Jalapeno pepper; seeded and minced
1 Bay leaf
1 teaspoon Ground cumin
¾ teaspoon Salt
½ teaspoon Pepper
¼ cup (1 ounce) shredded cheddar or monterey jack cheese

Place beans in a large saucepan. Cover with water 2 inches above beans; soak overnight. Drain.

Bring beans, 2½ cups water, and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender. Remove and discard bay leaf.

Stir in ground cumin, salt, and pepper. Sprinkle each serving with cheese.

Makes 4 cups.

Bonus: For Jalapeno-Bean Enchiladas, mash beans, and spread evenly on 12 (6-inch) flour tortillas. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Bake at 350° for 20 minutes. Top with salsa, shredded cheese, sliced ripe olives, sour cream, and chopped green onions.

For a quicker method, bring beans and water to a boil in a saucepan; boil 1 minute. Cover, remove from heat, and let stand 1 hour; drain.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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