Ingredients
- 3 garlic pressed (cloves)
- 2 jalapeno peppers seeded
- 1 onion
- 1 bay leaf
- 600 ml water
- 450 gr pkg pinto beans (dried)
- 28 gr cheddar
- 2 gr cumin (ground)
- 2 gr salt
- 1 gr pepper
Place beans in a Dutch oven and cover with water 5 cm 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, 2.5 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 dozen 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 180ÂșC or 20 m inutes. Top with salsa, sour cream, etc., if desired.