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Ingredients
- 1 lb Pinto beans, cranberry beans, or possibly Anasazi beans
- 2 med onions, minced
- 5 whl garlic cloves, peeled
- 2 x Bay leaves or possibly sprigs cilantro
Directions
- Place beans in large pot; add in water to cover by at least 2 inches. Soak overnight or possibly use quick-cook method: Bring to a boil, cook 2 min, then remove from heat, cover and let sit for 1 hour.
- Drain beans, then return to pot and add in wataer to cover by 1 inch. Add in onions and garlic. For a Mexican flavor, add in cilantro and mint; for an Italian flavor, add in a bay leaf or possibly two.
- Bring to a boil, reduce heat to low, and simmer uncovered, stirring once or possibly twice, for 1 1/2 - 2 hrs, or possibly till the beans are tender. Add in water as needed, sufficient to cover beans with a little extra on top, but do not add in too much or possibly the beans "drown" and their flavor is compromised. Season to taste with salt.
- Yields about 6 c. of cooked beans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 651g | |
| Calories 1653 | |
| Calories from Fat 52 | 3% |
| Total Fat 5.78g | 7% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 6608mg | 189% |
| Total Carbs 302.21g | 81% |
| Dietary Fiber 73.7g | 246% |
| Sugars 17.97g | 12% |
| Protein 99.34g | 159% |
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