Recipe - Beans In The Pot - Master Recipe

1 pound Pinto beans; cranberry
beans, or Anasazi beans
2 Medium onions; chopped
5 Whole garlic cloves; peeled
2 Bay leaves or sprigs
cilantro

Place beans in large pot; add water to cover by at least 2 inches. Soak
overnight or use quickcook method: Bring to a boil, cook 2 minutes, then
remove from heat, cover and let sit for 1 hour.

Drain beans, then return to pot and add wataer to cover by 1 inch. Add
onions and garlic. For a Mexican flavor, add cilantro and mint; for an
Italian flavor, add a bay leaf or two.

Bring to a boil, reduce heat to low, and simmer uncovered, stirring once or
twice, for 1 One half 2 hours, or until the beans are tender. Add water as
needed, enough to cover beans with a little extra on top, but don't add too
much or the beans "drown" and their flavor is compromised. Season to taste
with salt.

Yields about 6 cups of cooked beans.

Recipe by: SF Chronicle; Jun 7, 1995 WEEKEND COOK

Posted to MCRecipe Digest V1 #1000 by Judi Moseley judi@moseleygroup.com
on Jan 10, 1998