Recipe - Jalapeno Pinto Beans

1 pack (16ounce) dried pinto beans
2 One half cup Water
1 lg Onion; chopped
3 Garlic cloves; pressed
1 Jalapeno pepper; seeded and
minced
1 Bay leaf
1 teaspoon Ground cumin
Three fourths teaspoon Salt
One half teaspoon Pepper
One fourth cup (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 One half 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 JalapenoBean Enchiladas, mash beans, and spread evenly on 12
(6inch) flour tortillas. Roll up, and place, seam side down, in a lightly
greased 13 x 9inch baking dish. Bake at 350° for 20 minutes. Top with
salsa, shredded cheese, cut or sliced up 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.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1036 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998