Recipe - Frijoles Rancheros

2 cup Dried pinto beans wash and
soak overnight in 6 8
cups water
2 md Yellow onions; chopped
1 small Carrot; chopped
1 teaspoon Finely chopped garlic
1 Bay leaf
One fourth cup Vegetable oil
2 lg Ripe tomatoes; chopped (or
One fourth c. tomato paste)
2 teaspoon Sea salt or 4 tsp. coarse
salt
1 tablespoon Chili powder (molido)
1 cn Chopped green chiles
(optional)

Transfer beans and soaking water to large saucepan. Add onion, carrot,
garlic and bay leaf and bring to boil over mediumhigh heat. Reduce heat,
cover and simmer about 1 hr. Stir in oil, tomatoes and salt. Add more water
if necessary; there should be enough liquid for a sauce, but it should not
be soupy. Cover and continue cooking until beans are tender, about 30
minutes to 1 hr.

Posted to CHILEHEADS DIGEST V4 #134 by Judy Howle howle@ebicom.net on
Sep 24, 1997