*  Exported from  MasterCook  *
 
                            Jalapeno Pinto Beans
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Legumes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      16 oz. pkg    dried pinto beans
    2 1/2  cups          water
    1      large         onion
    3      cloves        garlic -- pressed
    2                    jalapeno peppers -- seeded & minced
    1                    bay leaf
    1      teaspoon      ground cumin
      3/4  teaspoon      salt
      1/2  teaspoon      pepper
      1/4  cup           Cheddar or Monterey Jack cheese (optional)
 
      Place beans in a  Dutch oven and cover with water 2 inches above beans.  S
 oak overnight; drain.  (For quicker method: Bring beans & water to a boil in a 
 saucepan; boil 1 minute, cover, remove from heat, and let stand one hour).
      Bring beans, 2 1/2 cups of water, and next 4 ingredients to a boil in a Du
 tch oven; cover, reduce heat, and simmer one hour or until tender  Remove and d
 iscard bay leaf.  Stir in ground cumin, salt, and pepper. 
      Sprinkle each serving with cheese, if desired.  
 
 Enchiladas:  Mash beans and spread evenly on 12 6-inch flour or corn tortillas.
   If desired, add cheese to each enchilada.  Roll up and place, seam side down,
  in a lightly greased 13x9-inch baking dish.  Top with commercial or homemade e
 nchilada sauce and additional cheese, if desired.  Bake at 350 degrees for 20 m
 inutes.  Top with salsa, sour cream, etc., if desired.
 
 
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