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Recipe submitted by jeff bryan jrb@tamu.edu

Tasty Mexican Pinto Beans

Ingredients (use vegan versions):

    2 cups pinto beans
    3 dried

    ancho peppers
    1/2 cup fresh cilantro
    1 medium onion
    2 cloves garlic
    cummin
    tiny dash of cinnamon
    jalapeno or habanero pepper (optional)

Directions:

Soak the beans for 6 hours.

Chop and saute the onion and garlic in a large pot.

Drain the beans and put in the pot, covering with water.

Add the dried peppers, whole (take out stems later).

Cook partially uncovered for 1 1/2 hours, until beans are very soft.

Let most of the water cook off, consistency should be thick.

Towards the end of cooking, add cilantro, some cumin, and a tiny (1/4 tsp) dash of cinnamon.  If you like heat, add a hot pepper at the beginning of the process.

Serve with tomatilla salsa and corn tortillas for a cheap and tasty lunch.

Serves: 12

Preparation time: 1 1/2 hours

*See VUs Glossary for terms.

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A VERY WONDERFUL TREAT & SO VERY FLAVORFUL. WE RATE THIS A FIVE...WE NEVER HAD A BEAN BURRITO TASTE SOOOOO GOOD!!!

Archived comment by: summersonmaui

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