Title: Frijoles De La Olla (Pinto Beans)
Categories: Main dish, Vegetables, Low-fat, Low-cal, Mexican
Yield: 6 Servings
1 c Pinto beans
1 Water
1 1/2 ts Salt
12 ea Tortillas
1 Salsa
Day before, wash beans well and place in 3-qt.
saucepan. Cover with water and let stand overnight.
Next day, drain beans and rinse saucepan. Return
beans to saucepan. Cover generously with water. Bring
to boil, reduce heat, cover loosely and simmer until
almost tender, about 1 hour. Add more water if needed
to keep beans covered.
Add salt and continue cooking until beans are
tender, about 15 minutes. Mash some of beans, then
boil until liquid reduces to thick sauce, 10 to
15 minutes longer.
Meanwhile, wrap tortillas in foil and place in warm
oven until heated through, about 30 minutes. Serve
beans in individual bowls, accompanied by tortillas
and salsa.
Makes about 3 cups, about 6 servings. Each serving,
without tortillas or salsa, contains about: 39
calories; 590 mg sodium; 0 cholesterol; 0 fat; 7 grams
carbohydrates; 2 grams protein; .86 gram fiber.
