Recipe - Good Pinto Bean Recipe

2 cup Dried Pinto Beans soaked
Overnight
6 cup Cold Water
1 Bay Leaf
3 Fresh Sage Leaves
1 Or 2 Dried New Mexican
Chiles seeded
One half cup Hot Water
1 tablespoon Olive Oil or vegetable
Oil
1 cup Chopped Onion
Salt
1 Three fourths teaspoon Cumin
3 Garlic Cloves finely
Chopped
One half teaspoon Chipotle Puree
2 teaspoon Fresh Sage chopped

Drain and rinse beans; place in large saucepan with cold water, bay leaf,
and whole sage leaves. Bring to a boil, reduce heat, and cook until tender.
Meanwhile, cover chiles with hot water, soak about 20 minutes, and puree in
a blender. Heat oil in large skillet; add onion, 1 tea salt, and 1 tea
cumin. Saute until tender; add garlic and saute 12 minutes more. Add beans
and broth to the onion along with One half tea salt, the remaining cumin, and
the chili puree. Cook medium about 25 minutes, stirring as needed. The
beans should be soft but not mushy. Add chopped sage and salt to taste.
Note: I made this at a school using canned beans, eliminating the soaking
and long cooking. I also used your basic chile powder instead of the dried
chiles, also eliminating the soaking. The chipotles are crucial, though
salsa works as well as the puree, though you need to use a little more

Recipe By : Fields of Greens by Annie Somerville

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini