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    Mexican Beans in a Pot

    Source of Recipe

    Angela Lowry

    Recipe Introduction

    For a real Mexican flavor, add epazote or cilantro and mint; for an Italian flavor, add a bay leaf or two.

    List of Ingredients

    1 pound pinto, Anasazi or cranberry beans, picked over for bits of debris
    2 medium onions, chopped
    3 to 5 whole garlic cloves, peeled
    1 or 2 epazote sprigs or bay leaves, or several leaves of mint and cilantro

    Recipe

    Place beans in large pot; add water to cover by at least 2 inches. Soak overnight or use quick-soak method.

    Drain beans, then return to pot and add water to cover by 1 inch. Add onions and garlic.

    Bring to boil, reduce heat to low, and simmer uncovered, stirring once or twice, for 1 1/2 to 2 hours, or until
    the beans are tender.

    Add water as needed, enough to cover beans with a little extra on top, but don't add too much or the beans ``drown'' and their flavor is compromised.

    Season to taste.

 

 

 


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