Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 3 1/2 hr
Servings: 4
Recipe By: Joy McClure and Kendall Layne
From: Cooking for Consciousness
Other Vegetarian Main Dishes
Other Mexican
Other Beans
Other Vegetarian Main Dishes
Other Mexican
Other Beans
Mexican Beans
Guaranteed to make a pinto bean lover out of almost anyone
Ingredients
8 to 10 cups water
3 cups dry pinto beans, washed and sorted
2 cups tomatoes, chopped
3 stalks of celery, minced
1 green pepper, minced
1/8 cup oil (optional)
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon ginger
1/3 cup dry parsley
3 cups dry pinto beans, washed and sorted
2 cups tomatoes, chopped
3 stalks of celery, minced
1 green pepper, minced
1/8 cup oil (optional)
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon ginger
1/3 cup dry parsley
Directions
Heat water to boiling. Slowly add washed pintos. Cook at a low boil in a covered pan for 2 to 3 hours until beans are very soft.
At this point add veggies, oil and salt. Cover.
When veggies are tender, add last 4 ingredients. Cook 1/2 hour more.
At this point add veggies, oil and salt. Cover.
When veggies are tender, add last 4 ingredients. Cook 1/2 hour more.
Chef Suggestions
Serve with tortillas, chapattis, on toast, or as a soup with a tossed salad.
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