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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I found this recipe in a book called Tired Wolf and the Recipes He Pursued. Hope you all enjoy it... Ingredients:
1 pound dried pinto beans, washed and drained |
3 quarts water |
2 cups chopped onion |
1/2 cup vegetable oil (olive oil is nice) |
3 medium carrots, peeled and diced fine |
5 tablespoons tomato paste |
1 teaspoon sugar |
1/4 teaspoon pepper |
1/4 teaspoon cayenne |
1 tablespoon dried parsley |
1/2 teaspoon salt |
1 large potato (1/2 pound), peeled and diced small |
2/3 cup lemon juice |
Directions:
1. In a 4-quart pan combine the beans and 2 quarts of water.
2. Bring the water to a boil and continue boiling for 2 to 3 minutes.
3. Remove the pot from the heat, cover and let stand 1 hour.
4. While yur waiting, saute th chopped onions in vegetable oil.
5. They should be limp but not brownws.
6. Drain the water from the beans.
7. Then add the remaining quart of water, the sauteed onions, carrots, tomato paste, sugar, pepper, cayenne, parsley and salt.
8. Return the pot to the heat to simmer, cover the pot and allow to cook 40 minutes.
9. Add the potatoes and allow the mixture to simmer another 30 minutes.
10. The beans should be easily mashed at this point.
11. Either mash them or cook a few minutes longer if necessary.
12. Once the beans are mashed with the potatos, set aside to cool.
13. When cool, stir in the lemon juice and turn out into a serving dish.
14. Serve at room temperature.
15. Garnish if desired.
16. Serves six as a side dish.
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