Recipe - Mexican Black Beans

One half pound Black beans
1 Water to cover
One fourth Cup, chopped fine Onion
1 teaspoon Cooking oil
1 teaspoon Cooking oil
One half Chopped fine Onion
One fourth Cup, chopped Bell pepper
3 Cloves, minced Garlic
1 Salt to taste

Wash the beans. Put AD in a large pot and cook until tender. Then saute
EH in a small pan, and add to the beans. Salt to taste and cook about an
hour more.

This is a highly modified recipe out of a Mexican cookbook. The author
suggested a crock pot for about 10 hours. It didn't get the beans tender
so I put it in a large pot and simmered the beans about an hour. The author
also said not to soak the beans over night, because that would give the
beans a strong flavor. I was doubtful, but that advice seems to be right.

I also made some nachos with it. I used about half a cup of cooked beans
after the first step (AD). I mashed them with a spoon, and fried in
margarine in a small skillet with a few minced onions. I sauteed some ground
turkey with taco seasoning, and then layered bean paste, turkey, and
cheddar cheese on chips. Very good. I am thinking of making up a batch of
beans just to make black bean paste.

Food & Wine RT [*] Category 2, Topic 19 Message 22 Sat May 01, 1993
H.BENNETT2 [Harvey] at 22:47 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip