Monday, June 4, 2012

Notfried Pinto Beans

1 lb dry pinto beans
3 bay leaves
1/2 tsp cumin seed
1/2 tsp salt
1 green bell pepper
1 onion
ground cumin, oregano, salt to taste

Soak pinto beans and cook using your preferred method, with the measured salt, cumin seed, and bay leaves.  When the beans are done, preheat oven to 400.  Chop finely the onion and bell pepper and place each on a baking sheet (no oil needed).  Roast for about 20 minutes or until the pieces have lost most of their moisture and are beginning to brown (check every 5 minutes).  Strain beans, reserving liquid.  Puree beans with onion and pepper pieces, adding liquid as needed.  Season to taste with salt, oregano, and cumin.

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