Wednesday, March 10, 2010

Mexican Style Pinto Beans

I love refried beans and these are a healthier version for nachos, quesadillas or just eating! xo

1 lb Bag Dry Pinto Beans, Rinsed
10 C Water
1 T Salt
6 Garlic Cloves, Whole
1 Fresh Jalapeno, Sliced

Place all ingredients in a large stock pot, boil then turn down to a simmer. Simmer until beans are soft and jalapeno and garlic are disintegrated, stirring frequently. As water boils away, add more as needed. When done beans will be soft and water will have turned thick and milky.

No comments:

Post a Comment