Pinto Beans

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Pinto Beans

 

Recipe By :Loida Morales

Serving Size : 12 Preparation Time :0:00

Categories : The Adventist Kitchen Series

 

Amount Measure Ingredient -- Preparation Method

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6 cups water

3 cups dried pinto beans -- rinsed

1 clove garlic

2 tablespoons corn oil

1 cup chopped onion

2 cloves garlic -- minced

3 tablespoons diced green bell pepper

1 tablespoon chicken-like broth or seasoning mix

1/8 teaspoon ground cumin

1/4 cup tomato sauce

 

In a large kettle, add beans and one clove of garlic to 6 cups of

water. Let

sit overnight.

 

In the morning, drain water from beans, keeping garlic clove. Place

drained

beans and garlic in crockpot. Fill with 6 cups of water. Turn

crockpot on

high; cook for 8 hours.

 

In a 4-quart kettle over medium-high heat, saute onion, minced

garlic, and

pepper in oil. Add chicken-like seasoning, cumin, and tomato sauce.

Pour the

cooked beans and liquid into the kettle of vegetables (discard garlic

clove);

simmer on low for 1 hour, stirring every 5 to 7 minutes. (The more

you stir

the beans, the thicker they will become. If you want to use the

beans for

Haystacks, simmer for less time and do not stir them constantly.)

 

Source:

" Adventist International Cookbook, Debby Shabo Wade "

S(ISBN):

" 0-8163-1780-1 "

Copyright:

" 2000, Pacific Press Publishing Association "

 

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Per Serving (excluding unknown items): 193 Calories; 3g Fat (13.0%

calories

from fat); 10g Protein; 33g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol;

40mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2

Vegetable; 1/2 Fat.

 

NOTES : Author's Note: This recipe may seem time-consuming, but it

is not. I

guarantee these beans will look and taste like you have added real

cream to the

recipe. The best I have ever had! Our family likes them served over

rice, but

they are a wonderful accompaniment to any Latin-American entree.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0