Beans in the Pot - Master Recipe

Title:
Beans in the Pot - Master Recipe

Yield:
1 Servings

Categories:
Beans




Ingredients:





     1 lb Pinto beans; cranberry


          -beans, or Anasazi beans


     2    Medium onions; chopped


     5    Whole garlic cloves; peeled


     2    Bay leaves or sprigs


          -cilantro






 Place beans in large pot; add water to cover by at least 2 inches. Soak


 overnight or use quick-cook method: Bring to a boil, cook 2 minutes, then


 remove from heat, cover and let sit for 1 hour.


 


 Drain beans, then return to pot and add wataer to cover by 1 inch. Add


 onions and garlic. For a Mexican flavor, add cilantro and mint; for an


 Italian flavor, add a bay leaf or two.


 


 Bring to a boil, reduce heat to low, and simmer uncovered, stirring once or


 twice, for 1 1/2 - 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


 with salt.


 


 Yields about 6 cups of cooked beans.


 


 Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK


 


 Posted to MC-Recipe Digest V1 #1000 by Judi Moseley 


 on Jan 10, 1998