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Frijoles Rancheros
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    Frijoles Rancheros

    • 2 cups dried pinto beans - wash and soak overnight in 6 - 8 cups water
    • 2 med. yellow onions, chopped
    • 1 sm. carrot, chopped
    • 1 tsp finely chopped garlic
    • 1 bay leaf
    • 1/4 c. vegetable oil
    • 2 large ripe tomatoes, chopped (or 1/4 c. tomato paste)
    • 2 tsp. sea salt or 4 tsp. coarse salt
    • 1 tbsp chili powder (molido)
    • 1 can chopped green chiles (optional)

    Transfer beans and soaking water to large saucepan. Add onion, carrot, garlic and bay leaf and bring to boil over medium-high heat. Reduce heat, cover and simmer about 1 hr. Stir in oil, tomatoes and salt. Add more water if necessary; there should be enough liquid for a sauce, but it should not be soupy. Cover and continue cooking until beans are tender, about 30 minutes to 1 hr.

    From: Judy Howle howle@ebicom.net
    Flavors of the South, Recipes for Heat Lovers
    Hot and Spicy Food Editor

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