Cover pintos with water. Soak overnight, or bring to boil, remove from heat, and let rest 1 hour. Cook pintos, covered, about 2 hours on low heat, until soft. Drain off water (save for soup stock or gravy)and mash with a potato masher. Heat small amount of pinto water in large saucepan. Add onions and garlic and cook over low heat, about 10 minutes. Add mashed beans and seasonings. Mix well and cook over low heat, about 20 minutes. Serve on chapatis, tortillas, or pita bread, or with brown rice. This is from Mary McDougalls Health-Supporting Cookbook Volume One, with a few modifications from me (the liquid aminos and Mexican seasoning). From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 20.2mg||1 %|
|Potassium 352.6mg||9 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 14.1g|
|Protein 3.3g||5 %|
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Calories per serving: 90
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