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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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These can be reheated (fried) if you wish, but is not necessary. Good as a side, with any Mexican dish, topped with more cheddar and chopped hot pepper. ( have even used as a dip, with taco chips) Ingredients:
1/2 cup dried pinto beans or 1/2 cup dried pink kidney beans or 1/2 cup dried red kidney beans, sorted and rinsed |
4 cups water |
1 large yellow onion, chopped |
3 cloves garlic, minced |
1 cup salsa |
1/4 teaspoon salt |
Directions:
1. In a large saucepan, combine the beans, water, onion and garlic.
2. Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
3. Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
4. Return bean mixture to the saucepan, Stir in salsa and salt.
5. Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
6. Serve with sour cream and shredded chedddar cheese.
7. (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).
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