These beans are a great accompaniment to any Mexican dinner. Delicious and good for you.
3 cups dried pinto beans, rinsed and drained
4 garlic cloves, mashed
1/4 onion
2 bay leaves
1/2 tsp. - 1 tsp. cumin
2 TBS Salsa
1 slice bacon
Salt and pepper
Combine the rinsed beans, garlic, onion, bay leaves cumin, salsa and bacon in a large pot. Add enough water to cover beans by about 1 1/2 inches. Bring to boil over medium-high heat. Cover and simmer until the beans are tender, about 2 hours, adding more water if the beans are absorbing too much liquid. (The beans should be soupy when done, with plenty of liquid remaining.) Season the beans to taste with salt and pepper. Remove and discard the bacon.
You can serve the beans with the liquid as a soup. Or, use a slotted spoon to drain. These beans are great in a soft tortilla for a quick meal.
Combine the rinsed beans, garlic, onion, bay leaves cumin, salsa and bacon in a large pot. Add enough water to cover beans by about 1 1/2 inches. Bring to boil over medium-high heat. Cover and simmer until the beans are tender, about 2 hours, adding more water if the beans are absorbing too much liquid. (The beans should be soupy when done, with plenty of liquid remaining.) Season the beans to taste with salt and pepper. Remove and discard the bacon.
You can serve the beans with the liquid as a soup. Or, use a slotted spoon to drain. These beans are great in a soft tortilla for a quick meal.
These beans can be prepared 5 days ahead. Cool, cover then refrigerate. Bring to a boil before serving. These beans also freeze well for up to 4 months.
The cumin, salsa and bacon are my additions. These ingredients add enough flavor to make the beans extra tasty.
Makes 8 servings.
Source: Fresh Mexico - Marcella Valladolid
Kimberly
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