*  Exported from  MasterCook  *

                           Jalapeno Pinto Beans

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Legumes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz            Dried pinto beans
   2 1/2  c             Water
   1      lg            Onion
   3      cl            Garlic -- pressed
   2                    Jalapeno peppers -- seeded,
                        - minced
   1                    Bay leaf
   1      ts            Ground cumin
     3/4  ts            Salt
     1/2  ts            Pepper
     1/4  c             Cheddar or Monterey Jack cheese
                        - (optional)

Place beans in a Dutch oven and cover with water 2" above beans. Soak
overnight; drain. (For quicker method: Bring beans & water to a boil
in a saucepan; boil 1 minute, cover, remove from heat, and let stand
1 hour).

Bring beans, 2-1/2 cups of water, and next 4 ingredients to a boil in
a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender.
Remove and discard bay leaf. Stir in ground cumin, salt, and pepper. 

Sprinkle each serving with cheese, if desired.  

Enchiladas:

Mash beans and spread evenly on 12 flour or corn tortillas (6"). If
desired, add cheese to each enchilada. Roll up and place, seam side
down, in a lightly greased 13x9" baking dish. Top with commercial or
homemade enchilada sauce and additional cheese, if desired. Bake at
350°F for 20 minutes. Top with salsa, sour cream, etc., if desired.


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