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Mexican Beans

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Mexican Beans

 

Pinto beans, Mexican spices, and garlic create a great

vegetarian filling for burritos or other recipes.

 

 

Ingredients

 

1 lb. dried pinto beans (2 to 2-1/2 C.)

2 qts. water, possibly more as needed

1 small onion

2 cloves garlic

2 tsp. salt, or to taste

 

Directions

 

Pick through the beans to discard any pebbles

or other debris.

Rinse the beans well and drain.

Place the beans in a heavy pot.

Pour in 2 quarts water, or enough to cover

the beans.

Turn the heat on high.

While the beans start to heat,

quickly dice the onion (about 1 C. diced)

and finely mince the garlic.

Add the onion and garlic to the beans.

Bring the beans to a boil on high,

then reduce the heat so that the beans

are at a bare simmer.

Do not cover the pot.

 

Note: A flame tamer will help distribute

the heat evenly and keep the bottom from scorching.

Simmer the beans slowly, without stirring, for 1 hour.

Then stir the beans up from the bottom. If necessary,

add enough water to cover the beans by 1 inch. Simmer

another 30 minutes, then stir and check the water

level again. If needed, add enough water to cover the

beans by 1/2 inch.

 

When the beans start to feel soft, stir in the salt.

Check the beans every 15 minutes or so, stirring and

adding just enough water to now just barely cover the

beans. When the beans are cooked through, remove the

epazote. You should end up with enough liquid to cover

the beans.

 

To thicken the bean broth, puree 1/2 to 1 C. of the

beans and return them to the pot.

Serve the beans in small bowls or C. with some of

their liquid, or drain them and use them in other

recipes.

 

Johnny, LA

 

 

The Future Belongs To Those Who Believe

In The Beauty Of Their Dreams.

~Eleanor Roosevelt(1884-1962)~

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