Friday, May 2, 2008

Pinto Beans

I got this recipe from an enrichment meeting. This recipe comes from Billie Garcia who always made the best tasting beans. Ere on the side of soft: better too soft than too hard.

1 cup pinto beans (or any pink or light beans)

Cover beans completely with water. Soak 4 or more hours in refrigerator. Drain and rinse. Place beans in large pot and completely cover with water. Cover and bring to a boil. Lower heat and simmer beans for 2-3 hours until they are very soft. (Beans should be completely covered with water while cooking.) Drain off water so it is level with the beans. Heat on medium high and stir beans.

1/2 cup cheese
1/4 cup evaporated milk
1/2 cup salsa (or El Pato or enchilada sauce)
about 1 tsp salt (or to taste)

Stir until cheese is melted. Makes 8 large servings.

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