Jalapeno Pinto Beans
Yield
1 batchPrep
1 hrsCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pinto beans
dried |
|
| 2 ½ | cups |
water
|
|
| 1 | large |
onions
|
|
| 3 | cloves |
garlic
pressed |
|
| 2 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
cheddar cheese
or monteray jack, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pinto beans
dried |
|
| 591 | ml |
water
|
|
| 1 | large |
onions
|
|
| 3 | cloves |
garlic
pressed |
|
| 2 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
cumin
ground |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
cheddar cheese
or monteray jack, optional |
*
|
Directions
Place beans in a Dutch oven and cover with water 2 inches above beans. Soak overnight; drain. (For quicker method: Bring beans and water to a boil in a saucepan; boil 1 minute, cover, remove from heat, and let stand one hour).
Bring beans, 2½ cups of water, and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer one hour or until tender Remove and discard 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.
If desired, add cheese to each enchilada.
Roll up and place, seam side down, in a lightly greased 13x9-inch baking dish .
Top with commercial or homemade enchilada sauce and additional cheese, if desired.
Bake at 350℉ (180℃) for 20 m inutes.
Top with salsa, sour cream, etc., if desired.
