Jalapeno Pinto Beans

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 13×9-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.