Jalapeno Pinto Beans

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Jalapeno Pinto Beans Ingredients

1 pk (16-ounce) dried pinto beans	1 Bay leaf
2 1/2 c Water	1 ts Ground cumin
1 lg Onion; chopped	3/4 ts Salt
3 Garlic cloves; pressed	1/2 ts Pepper
1 Jalapeno pepper; seeded and	1/4 c (1 ounce) shredded cheddar

Instructions for Jalapeno Pinto Beans

Place beans in a large saucepan. Cover with water 2 inches above beans; soak overnight. Drain. Bring beans, 2 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender. Remove and discard bay leaf. Stir in ground cumin, salt, and pepper. Sprinkle each serving with cheese. Makes 4 cups. Bonus: For Jalapeno-Bean Enchiladas, mash beans, and spread evenly on 12 (6-inch) flour tortillas. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Bake at 350? for 20 minutes. Top with salsa, shredded cheese, sliced ripe olives, sour cream, and chopped green onions. For a quicker method, bring beans and water to a boil in a saucepan; boil 1 minute. Cover, remove from heat, and let stand 1 hour; drain. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert on Jan 23, 1998

Main Ingredient: JalapenoCuisine: Mexican

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