Recipe By: The Almost No-Fat Cookbook: Everyday Vegetarian Recipes, 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.

Posted to the Veg-Recipes list

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