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VCE: Pinto Beans

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* Exported from MasterCook *

 

Pinto Beans

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 319

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups pinto beans -- sorted and soaked

1/2 cup chopped onion

2 teaspoons dried epazote -- optional

Salt

 

SERVES 4 TO 6

 

Plain pinto beans are the usual accompaniment for New Mexican meals. There

is a fondness for their unadorned flavor, but they also take well to

garnishes such as scallions, grated cheese, toasted pine nuts, chile, and

salsas. Anasazi beans can be cooked the same way.

 

Put the beans in a soup pot, cover them with 2 to 3 quarts water, and boil

hard for 10 minutes. Remove any scum, then add the onion and

epazote. Lower the heat and simmer, partially covered, until they're

partially tender, 30 to 45 minutes. Add 1 1/2 teaspoons salt and continue

cooking until they're soft, 15 to 30 minutes more. Serve them with a

little of the broth.

 

Some people think the beans are even better cooked in a pressure

cooker. They're remarkably tender and very flavorful. Cook on high for 20

minutes if they've been soaked; 25 if they haven't.

 

 

 

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