BAKED
PINTO BEANS
(Serves
8)
2
cups dry pinto beans
5
cups water
2
small, fresh, onions, chopped (or equivalent dehydrated)
1
cup stewed potatoes, or tomato sauce (or equivalent
dehydrated)
1/4
cup molasses
1/4
cup soy sauce
1
tablespoon chili powder
Add
pintos to water. Cover and simmer until tender, 2 to 3
hours. Add other ingredients and simmer until tender and
tasty.
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BEAN
BURRITOS
(Serves
6 to 12)
3
cups cooked pinto beans, mashed
1
dozen whole wheat flour tortillas
1
tablespoon oil
2
small, uncooked jalapeno peppers, chopped (or equivalent
dehydrated). Heat a skillet. Add the oil and the chopped
peppers and saute 5- minutes. Add the beans and cook them
until almost dry. Then put 1 to 2 tablespoons of the
mixture in a tortilla and roll. For a different taste dip
the tortilla in hot oil. Then fill with the mixture and
roll.
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FRIJOLES
(Serves
6)
3
cups cooked pinto beans, mashed
1
fresh clove garlic, minced (or equivalent dehydrated)
1
small fresh onion (or equivalent dehydrated)
1
teaspoon salt
1
pinch of oregano
1/2
cup grated cheese (or equivalent dehydrated)
Mix
all ingredients. Cook in top of double boiler over hot
water until cheese is melted. Also makes a good filling
for tortillas.
