Jalapeno Pinto Beans Recipe - Cooking Index
Jalapeno Pinto Beans Recipe - Cooking Index
| 1 | -- (16-ounce) dried pinto beans | |
| 2 1/2 cups | 592ml | Water |
| 1 cup | 62g / 2.2oz | Onion - chopped (large) |
| 3 | Garlic cloves - pressed | |
| 1 | Jalapeno pepper - seeded and minced | |
| 1 | Bay leaf | |
| 1 teaspoon | 5ml | Ground cumin |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 teaspoon | 2.5ml | Pepper |
| 1/4 cup | 36g / 1.3oz | -- (1 ounce) shredded cheddar or monterey jack cheese |
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 350ø 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.
Source:
Southern Living
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