Mexican Low Fat Pinto Beans Recipe
Ingredients
| Water | 4 Cup (16 tbs) | |
| Pinto beans | 1 pound | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Teaspoon, minced | |
| Lite salt | 1/2 Teaspoon | |
| Cumin seed | 1 Teaspoon | |
| Tomatoes with green chiles | 1 Can (10oz), undrained |
Directions
Soak beans overnight.
Mix water, beans, and onion in a 4-qt.
Dutch oven.
Cover and heat to boiling; boil 2 minutes.
Remove from heat and let stand 1 hour.
Add just enough water to cover beans.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beans are tender, about 2 hours.
Add water during cooking if necessary.
Mix water, beans, and onion in a 4-qt.
Dutch oven.
Cover and heat to boiling; boil 2 minutes.
Remove from heat and let stand 1 hour.
Add just enough water to cover beans.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beans are tender, about 2 hours.
Add water during cooking if necessary.
Chef
