Side Pannel
Jalapeno Pinto Beans
Jalapeno Pinto Beans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Vegetables
Ingredients List
- 1 pk (16-ounce) dried pinto beans
- 2 1/2 c Water
- 1 lg Onion; chopped
- 3 Garlic cloves; pressed
- 1 Jalapeno pepper; seeded and
- -minced
- 1 Bay leaf
- 1 ts Ground cumin
- 3/4 ts Salt
- 1/2 ts Pepper
- 1/4 c (1 ounce) shredded cheddar
- -or monterey jack cheese
Directions
Place beans in a large saucepan. Cover with water 2 inches above beans;
soak overnight. Drain.
Bring beans, 2 1/2 cups 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.
Makes 4 cups.
Bonus: For Jalapeno-Bean Enchiladas, mash beans, and spread evenly on 12
(6-inch) flour tortillas. Roll up, and place, seam side down, in a lightly
greased 13- x 9-inch baking dish. Bake at 350° for 20 minutes. Top with
salsa, shredded cheese, sliced ripe olives, sour cream, and chopped green
onions.
For a quicker method, bring beans and water to a boil in a saucepan; boil 1
minute. Cover, remove from heat, and let stand 1 hour; drain.
soak overnight. Drain.
Bring beans, 2 1/2 cups 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.
Makes 4 cups.
Bonus: For Jalapeno-Bean Enchiladas, mash beans, and spread evenly on 12
(6-inch) flour tortillas. Roll up, and place, seam side down, in a lightly
greased 13- x 9-inch baking dish. Bake at 350° for 20 minutes. Top with
salsa, shredded cheese, sliced ripe olives, sour cream, and chopped green
onions.
For a quicker method, bring beans and water to a boil in a saucepan; boil 1
minute. Cover, remove from heat, and let stand 1 hour; drain.
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