tex-mex pinto beans
|
| |
| 2 lb. | pinto beans -- dry, soak overnight |
| 1/4 lb. | 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 Tbsp | salt -- or to taste |
| 3 Tbsp | chili powder -- or to taste |
| 1 Tbsp | cumin |
| 2 tsp | 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! |
| |
| |
| tracey claybon |
| |
| |
| -- |
| |
| (ID: 78925) Mirror: rec.food.recipes: Sat, May 17, 2003 |