Guest guest Posted June 15, 2001 Report Share Posted June 15, 2001 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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