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  1. Exported from MasterCook

  2. Jalapeno Pinto Beans

  3. 6 Preparation Time :

  4. Categories : Beans & Legumes

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 16 oz. pkg dried pinto beans

  7. 2 1/2 cups water

  8. 1 large onion

  9. 3 cloves garlic -- pressed

  10. 2 jalapeno peppers -- seeded & minced

  11. 1 bay leaf

  12. 1 teaspoon ground cumin

  13. 3/4 teaspoon salt

  14. 1/2 teaspoon pepper

  15. 1/4 cup Cheddar or Monterey Jack cheese

  16. Place beans in a Dutch oven and cover with water 2 inches above beans. S

  17. 1 minute, cover, remove from heat, and let stand one hour

  18. 2 1/2 cups of water, and next

  19. 4 ingredients to a boil in a Du

  20. tch oven; cover, reduce heat, and simmer one hour or until tender Remove and d

  21. iscard bay leaf. Stir in ground cumin, salt, and pepper. Sprinkle each serving with cheese, if desired. Enchiladas: Mash beans and spread evenly on 12 6-inch flour or corn tortillas.

  22. If desired, add cheese to each enchilada. Roll up and place, seam side down,

  23. in a lightly greased 13x9-inch baking dish. Top with commercial or homemade e

  24. 350 degrees for inutes. Top with salsa, sour cream, etc., if desired. - - - - - - - - - - - - - - - - - -

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