RECIPE #8 PINTO BEAN SANDWICHES
This is a wonderful protein laden recipe…
For Standard Pinto Beans start with dry Pinto Beans and Water.
1 pound dry Pinto Beans
2 quarts of water
To make spicy Beans add:
1 large onion, chopped
1 fresh jalapeno pepper, seeds and all, chopped
2 cloves garlic, minced
Dash of Cumin
1 10 oz. can of Rotel (original)
1/2 teaspoon ground black pepper
Place the pinto beans in a large pot, and pour in water to cover beans by 2-3 inches. Bring to a boil; reduce heat to medium-low and continue 2-3 hours, stirring often, until beans are tender (not mushy). Add water as needed to keep the beans moist.
To make Spicy Beans:
Stir in onion, jalapeno, garlic, salsa, cumin, Rotel and Black Pepper.
For Pinto Bean Sandwiches… using a slotted spoon take out 1 1/2 cups of drained Beans from the Pot and put them on a small plate. Mash the beans with a fork to a spreadable consistency. Spread Yellow Mustard on a slice of your favorite bread followed by a thick spread of mashed beans. If preferred the Mustard can be mixed into the smashed beans. Arrange slices of White Onion on beans (optional). Sprinkle with Tapatio or your Hot Sauce. Sandwich is ready to eat.
Covers several food groups: Beans, Bread, Onions, Hot Sauce and Mustard … serves two twice.
I don’t share these recipes with just anyone…
“I have food to eat that you do not know about.” Jesus