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RANCH STYLE BEANS




Source of Recipe


Magazine






List of Ingredients



• 1, 16 oz. pkg. dry pinto beans
  
• 2 Tbsp salad oil
  
• 2 medium onions, sliced
  
• 2 garlic cloves, minced
  
• 1, 10 oz. can whole green chilies, drained and cut into bite-size pieces
  
• 1 or 2 canned jalapeno chilies, diced
  
• 1 Tbsp salt
  
• 1 tsp sugar
  
• 1 tsp ground cumin
  
• 1, 28 oz. can tomatoes
  
• 1/2 tsp oregano leaves
  
• 2 c shredded jack cheese (8 oz.)
  






Instructions



1. About 3 hours before serving, rinse beans in cold running water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 8 c water to boiling; cook 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans; set aside.
   
2. In same Dutch over over medium heat, in hot salad oil, cook onions and garlic until tender, stirring occasionally. Add beans, chilies, salt, sugar, cumin and 3 c water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Add tomatoes with their liquid and oregano, stirring to mix well and break up tomatoes; over high heat, heat to boiling. reduce heat to low; cover and simmer about 30 minutes longer or until beans are tender. Stir in half of the cheese and cook until cheese is melted, stirring occasionally.
   
3. Spoon bean mixture into large bowl; sprinkle with remaining cheese. Makes 6 servings.