Wednesday, January 28, 2009
* pinto beans (dry 16oz.)
* chopped tomato
* chopped large onion
* chopped green pepper
* chopped seedless jalapenos (as much as you like)
* cilantro sprigs (a good handful)
* 1 packet of Sazon (from Goya)
* 1 bouillon vegetable cube
* 2-3 cloves of crushed garlic
Soak beans over night or for a couple hours before cooking to make the cooking time faster and to do a cleansing of beans. Add 3-4 quarts of water to a dutch pan and add the drained beans. Add cilantro, sliced onion, sliced green peppers, sliced jalapenos, crushed garlic, sazon, bouillon cube, salt and pepper. Cook on high for 4 hours or until tender, stirring every hour or so.
For extra flavoring if you have the time. Get out your blender and take half of the tomato, onion, green pepper and garlic and puree it (pre-cooked) in the blender to make it into a paste and add that to the pan for the flavor to incorporate better.
Very tasty and great with cornbread and cabbage. A meal in itself! Check out my delicious cornbread under the Mexican label.