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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 7 |
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I know this sound weird, but trust me-these are a real treat. Ingredients:
1 lb dried pinto bean |
10 cups water |
2 teaspoons vegetable oil |
1 medium onion, diced |
4 garlic cloves, crushed |
1 (16 ounce) can stewed tomatoes, undrained and chopped |
1/4 cup worcestershire sauce |
2 tablespoons of mild picante sauce |
1 teaspoon of chopped fresh cilantro |
1 teaspoon salt |
1 teaspoon ground cumin |
1/4 teaspoon chili powder |
1 cup shredded sharp cheddar cheese |
Directions:
1. Wash beans; place in a large Dutch oven or stock pot. Cover with water 2-inches above the beans. Bring to a boil. Once it boils, remove from heat, cover, and let sit 1 hour.
2. After the 1 hour. Drain the beans; add the 10 cups of water and the vegetable oil to the beans and bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours.
3. Add the onions and the next 8 ingredients bring to a boil; reduce heat and simmer uncovered 1 1/2 hours.
4. To serve, ladle beans into individual serving bowls and top evenly with cheese.
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