Monday, May 2, 2011

Pinto beans

Pinto Beans - Vegan
(Mexican Style)
8 - 10 Servings
1 tablespoon grapeseed oil 
3 jalapeno peppers - 2 seeded & sliced, 1 sliced
1 large onion sliced
6 cups water
1 pound dried pinto beans, sorted and rinsed
1 bay leaf
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons sea salt

Heat oil in a large stock pot, add the jalapeno peppers and onions and saute until onions are translucent.
Carefully pour in the water, add beans and seasonings, mix thoroughly. 
Partially cover the pot with a lid and cook over medium low heat for 2 hours or until beans are tender.  Stir beans occasionally and add more water 1 cup at a time if needed. 
Remove bay leaf before serving.  

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