Mexican lowfat pinto beans (bean soup) - butter busters^
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Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1 | pounds | Pinto beans |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Minced garlic |
| ½ | teaspoon | Lite sait, optional |
| 1 | teaspoon | Cumin seed |
| 1 | can | Rotel Diced Tomatoes and Green Chiles, undrained |
Directions
soak beans overnight. Mix water, beans and onion in a 4-qt. Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. cover and simmer, stirring occasionalyy, until beans are tender, about 2 hours.
Add water during cooking if necessary. Serve with rice as a meal or in bowls as Bean Soup. Per serving: 134 cal., 0.5g fat (3%), 0mg chol., 5g fiber, 8g pro., 25g carb., 4mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95