1 pound dried pinto beans
2 whole tomatoes
1/2 white onion
1 pickled jalapeņo
2 garlic cloves
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeņo, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
This recipe yields 6 to 8 servings.
Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving
Calories: 203
Calories from Fat 3.3%
Total Fat
1g
Cholesterol
0mg
Sodium
21mg
Carbohydrate
38g
Dietary Fiber
14g
Protein
12g
Points 4
Exchanges: 2 1/2 Grain(Starch)
Rating: ()
Added On: May 7, 2008
* MELTING POT with Aaron Sanchez - (Show # MP-1B65) - from the TV FOOD NETWORK
