Jalapeno Pinto Beans

Categories: Mexican | Vegetables

Serves: 1 Servings

Ingredients:

1 pk (16-ounce) dried pinto beans
2 1/2 c Water
1 lg Onion; chopped
3 Garlic cloves; pressed
1 Jalapeno pepper; seeded and
-minced
1 Bay leaf
1 ts Ground cumin
3/4 ts Salt
1/2 ts Pepper
1/4 c (1 ounce) shredded cheddar
-or monterey jack cheese

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

Bring beans, 2 1/2 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 on Jan
23, 1998

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