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Beans: Mexican Beans

Source of Recipe

adapted from the Healthy Kitchen


List of Ingredients

1 1/2 cups pinto beans, soaked over night in 6 c. water to cover w/ 1 tsp baking soda
2 cloves garlic, peeled
1 onion, chopped
1 bay leaf
2 teaspoons dried basil
1/2 cup chopped ripe tomato
1 tablespoon ground cumin
1 tablespoon chili powder (no salt)
1 teaspoon paprika
sprinkling chili flakes


Recipe

Add the garlic, onion, bay leaf and dried basil to the pot of beans that has been soaking overnight. Bring to a boil and cook for 45 min to 1 hour. The beans should be soft and easy to mash with the back of a spoon. When they are ready, drian any remaining water, remove the bay leaf, dump in the tomato, and mash the beans and tomatoes witha potato masher. Add the cumin, chili powder, paprika and the chili flakes and mash again.