Cumin & Garlic Pinto Beans
Cumin and Garlic Pinto Beans recipe
Yield
8 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 2 | cups |
pinto beans
or black beans |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | slice |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 473 | ml |
pinto beans
or black beans |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin seeds
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | slice |
bacon
|
|
Directions
Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat.
Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans.
Beans can be covered and refrigerated up to 10 days.
