Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Dried pinto beans
2 1/2 c Water
1 lg Onion
3 cl Garlic -- pressed
2 Jalapeno peppers -- seeded,
- minced
1 Bay leaf
1 ts Ground cumin
3/4 ts Salt
1/2 ts Pepper
1/4 c Cheddar or Monterey Jack cheese
- (optional)
Place beans in a Dutch oven and cover with water 2" above beans. Soak
overnight; drain. (For quicker method: Bring beans & water to a boil
in a saucepan; boil 1 minute, cover, remove from heat, and let stand
1 hour).
Bring beans, 2-1/2 cups of water, and next 4 ingredients to a boil in
a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender.
Remove and discard bay leaf. Stir in ground cumin, salt, and pepper.
Sprinkle each serving with cheese, if desired.
Enchiladas:
Mash beans and spread evenly on 12 flour or corn tortillas (6"). If
desired, add cheese to each enchilada. Roll up and place, seam side
down, in a lightly greased 13x9" baking dish. Top with commercial or
homemade enchilada sauce and additional cheese, if desired. Bake at
350 F for 20 minutes. Top with salsa, sour cream, etc., if desired.
