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Jalapeno Pinto Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Legumes
Amount Measure Ingredient -- Preparation Method
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1 16 oz. pkg dried pinto beans
2 1/2 cups water
1 large onion
3 cloves garlic -- pressed
2 jalapeno peppers -- seeded & minced
1 bay leaf
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup Cheddar or Monterey Jack cheese (optional)
Place beans in a Dutch oven and cover with water 2 inches above beans. S
oak overnight; drain. (For quicker method: Bring beans & water to a boil in a
saucepan; boil 1 minute, cover, remove from heat, and let stand one hour).
Bring beans, 2 1/2 cups of water, and next 4 ingredients to a boil in a Du
tch oven; cover, reduce heat, and simmer one hour or until tender Remove and d
iscard 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 e
nchilada sauce and additional cheese, if desired. Bake at 350 degrees for 20 m
inutes. Top with salsa, sour cream, etc., if desired.
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