My dear neighbor, who dearly needs our prayers for health right now, once told me that she makes a big pot of pinto beans every week. She, a breast cancer survivor, eats those beans all week long as a great source of fiber. In her honor, I dug out this recipe I have had in my recipe file for ten years but had never gotten around to making. They were so delicious and effortless that I may have a new monthly money-saving side dish for our family.
These beans not only make a great side dish, they are great as a filling for burritos or on top of chips for bean nachos.
INGREDIENTS
1 pound dried pinto beans, rinsed and drained
4 cloves of garlic, peeled but left whole
3 tsp. salt
PROCESS
1. Put beans, garlic and salt in a large stock pot.
2. Cover with 2 quarts of water.
3. Bring to a boil.
4. Reduce heat, cover and simmer on medium-low for 2 hours.
5. Mash beans and garlic recover and simmer for another 30 minutes, stirring and mashing now and then until softened and to your desired consistency.
