Guest guest Posted March 23, 2001 Report Share Posted March 23, 2001 * Exported from MasterCook * Frijoles Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 331 Serving Size : 3 Preparation Time :0:00 Categories : Beans And Legumes Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup dry pinto or black or kidney beans 1/2 cup chopped onions 1 tablespoon minced seeded jalapeño peppers -- or more to taste 3 cloves garlic -- minced, divided 1 bay leaf 1/4 teaspoon salt -- or to taste 1 tablespoon vegetable oil 1/2 cup peeled seeded and chopped tomatoes Vegan. Low fat Makes: 2 1/2 cups; serves: 3 to 4 The Mexican method is to cook beans without presoaking them. These beans are unbelievably delicious. Use them on tostadas, in burritos, or as a filling in other Mexican entrees. 1. Place the water, beans, onions, peppers, 2 cloves of the minced garlic, and the bay leaf in a 2-quart saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, 1 1/2 hours or until beans are tender. Stir in the salt and discard the bay leaf; simmer 30 minutes longer. 2. In a small skillet, heat the oil over medium- high heat. Add the tomatoes and remaining clove of the garlic. Cook, stirring, until tomatoes soften, about 3 minutes. 3. Place the tomatoes and 1/4 cup of the beans in a food processor container fitted with a steel blade. Cover and process until smooth. Stir into the bean pot and cook 10 minutes longer. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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