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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a twist on the standard. Nothing beats cooking from scratch. . .I'd use a crockpot or pressure cooker, being sure to increase or decrease the liquid - haven't tried this yet.. .A friend gave it to me. . . Ingredients:
2 cups dried pinto beans |
1 white onion, finely diced |
1 head garlic, halved add more if you like |
1 bunch cilantro, tied with string |
1 small ham hocks (optional) or 1 small bacon (optional) |
salt |
8 ounces monterey jack cheese, shredded |
Directions:
1. Soak beans overnight, or quick cook.
2. Place beans in a large pot and add 3 quarts water. Add onion, garlic, cilantro and ham hock or bacon, if using. Place over high heat to bring to a boil, then cover and reduce heat to low.
3. Simmer, covered for about 1 and a half hours.
4. When beans seem cooked, sprinkle with salt to taste (I use quite a bit of salt).
5. Drain beans, reserve liquid.
6. Put beans in saute pan over medium heat, and mash (can use potato masher). Add liquid, if necessary and mash some more. Add cheese to still hot beans, and stir.
7. Reheat, if necessary.
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