2 c Dry pinto beans
1 1/2 ts Salt
1 1/2 c Onion; chopped
3 cl Garlic; crushed
1/2 c Green pepper; minced
2 ts Ground cumin
1/4 ts Black pepper
3 tb Olive oil
1/4 ts Coriander; (optional)
Begin to soak the beans at least 3 hours before you need them.
Cover the pintos with water and let soak 1 1/2 hours or more. Cover
with more water and cook, partially-covered, until well-done--usually
1-1/2 to 2 hours. Make sure you check their water level periodically
while they cook. When they are soft, drain off excess water and mash
them well with a wooden pestle or a potato masher.
Heat about 3 tb olive oil in a skillet. Add onions, garlic, cumin,
and 1/2 ts salt. Cook over low heat until onions are translucent. Add
green pepper, cover, and simmer 5-8 minutes. Add sauteed vegetables
to the beans, along with 1 ts salt and black pepper. Mix well. Keep
the beans hot in a medium oven until ready to serve.
Serve in tostadas, stuffed into green pepper halves & baked, or, for a
simple and authentic Mexican dinner, with plain cooked rice and
steamed tortillas. These beans (especially when stuffed into peppers)
love nachos sauce.
