From RobL_remove_@pepperfool.com Mon May 29 17:25:16 2000 Date: Tue, 23 May 2000 19:28:00 GMT From: Rob L Newsgroups: alt.food.mexican-cooking Subject: Re: Bean recipes "Tara Deen" wrote > Does anyone have killer recipes for pinto beans? Chilli, etc. Here are a few from the website. Enjoy! * Exported from MasterCook * Pinto Beans Recipe By :Monica Whinnery Serving Size : 1 Preparation Time :0:00 Categories : 10/98 To 3/16/99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pinto beans garlic cumin salt -- after cooking TOPPING 1 tomato 1 onion 1 fresh jalapeno 1 dash salt 2 drops olive oil Pintos are great freshly cooked with an onion sliced in half, a couple of cloves of garlic chopped and a couple of teaspoons of cumin. Add salt after they're cooked. Top with jalapenos, salsa or cheese. A good hot topping for pintos: Chop tomato, onion and fresh jalapeno. Toss with a dash of salt and few drops of olive oil. Cooked pintos will last a week in the fridge. After the first day they get a little starchy, so it's usually best to rinse them before adding to a recipe. Monica - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quelites (Spinach And Pinto Beans) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Chile-Heads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon crushed red New Mexican chile seeds included 1 1/2 pounds fresh lamb's quarters or spinach 3 tablespoons chopped onion 2 tablespoons bacon fat or vegetable shortening 1/2 cup cooked pinto beans 1 teaspoon vinegar Cook the spinach, drain, and chop. Saute the onion in the oil until soft. Add the other ingredients and continue to saute for 5 to 10 minutes. Serves: 4 to 6 From the Chile-Heads Recipe Collection http://neptune.netimages.com/~chile/recipes.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Santa Clara Chile Recipe By :Santa Clara Indian reservation in Northern New Mexico Serving Size : 1 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons corn oil 2 lbs. ground lean beef 1 medium onion (coarsely chopped) 2 cloves garlic (big ones) 3 tablespoons ground hot red chile 3 tablespoons ground mild chile 1 1/2 tablespoon salt 1 tablespoon dried oregano 1 tablespoon ground cumin 4 cups beef broth 6 cups stewed pinto beans (fresh or canned) Saute meat with onions and garlic, until browned. Remove from heat. Saute remaining ingrediemts. Add broth a little at a time, stirring until smooth. Add browned meat, and cook uncovered for an hour and a half. Serve hot with your beverage of choice. **NOTE:but remember to use ground red chile from New Mexico. (If it knocks your spurs off, simply omit the hot version and stick with the mild.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex-Mex Pinto Beans Recipe By :trooney@che2.che.umn.edu (tammy) Serving Size : 1 Preparation Time :0:00 Categories : Beans Chile-Heads Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pinto beans -- dry, soak overnight 1/4 pound salt pork -- cut into small -- pieces 1/4 cup fresh cilantro -- chopped 3 jalapeno peppers -- up to 5, chopped 5 garlic cloves -- up to 10, chopped 2 medium onions -- finely chopped 1 tablespoon salt -- or to taste 3 tablespoons chili powder -- or to taste 1 tablespoon cumin 2 teaspoons oregano Mix all ingredients, bring to boil. Once boiling, turn to low and let cook all day or until tender. Excellent with fajitas and fresh flour tortillas! - - - - - - - - - - - - - - - - - - -