*  Exported from  MasterCook  *

                           Jalapeno Pinto Beans

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Legumes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz. pkg    dried pinto beans
   2 1/2  cups          water
   1      large         onion
   3      cloves        garlic -- pressed
   2                    jalapeno peppers -- seeded & minced
   1                    bay leaf
   1      teaspoon      ground cumin
     3/4  teaspoon      salt
     1/2  teaspoon      pepper
     1/4  cup           Cheddar or Monterey Jack cheese (optional)

     Place beans in a  Dutch oven and cover with water 2 inches 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 1/2 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 12 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 350 degrees for 20 m
inutes.  Top with salsa, sour cream, etc., if desired.


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