Border Beans
Recipe By : The (Almost) No Fat Cookbook, by Grogan, page 129
3 cups dried pinto beans
8 cups vegetable or soybean broth
5 cloves garlic -- chopped
1 dried red chiles -- crumbled, up to 3
2 teaspoons dried oregano
liquid smoke -- a few dashes
Makes 6-8 servings
This is my vegetarian version of a recipe from my late mother-in-law, Ruth
Clark. I use it as a basic bean recipe for any Mexican dish, but I always make a
huge pot because I could honestly eat them every day. They're delicious with
crusty bread and a green salad.
Soak dried pinto beans in a large amount of water for at least 8 hours.
Discard the water and place the soaked beans in a large pot. With the remaining
ingredients, bring to a boil, simmer for about 3 minutes, then turn the heat to
low, cover, and simmer for 2-3 hours, or until the beans are very tender. The
beans should be a bit "soupy" (the broth is delicious). If you have
used a salt-free or low-salt broth, adjust for salt now.
To pressure cook these beans, cook the soaked beans at 15 lbs. pressure for
30 minutes. For unsoaked beans, use 11 cups of water and 8 broth cubes in a
6-quart pressure cooker, and pressure cook at 15 lbs. pressure for 1 hour.
Per serving: Calories: 109, Protein: 5 gm., Carbohydrates: 21 gm., Fat: 0 gm.
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