• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Jalapeno Pinto Beans

  • Recipe Submitted by on

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


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

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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