Seasoned Pinto Beans

I like to cook up some dried beans over the weekend. It is cheaper, and I think tastier, than canned beans. Although, I also keep canned beans on hand because they are such an easy addition to meals. I serve these pinto beans alongside enchiladas, spanish rice, or sautéed greens.

Seasoned Pinto Beans

Ingredients:

1 1/2 cups dried pinto beans
5 cups water
1 tbsp olive oil

1/2 cup onion chopped
1/4 tsp cumin
1/2 tsp oregano
1 tbsp flour - mixed into 2 tbsp cold water
1/2 tsp liquid smoke
1/2 - 1 tsp salt

Directions:

Rinse the beans and cover with water. Either soak overnight, or boil for two minutes and then let sit covered for an hour off the heat.

Once the beans are ready to cook, drain the soaking water and cover the beans with 5 cups fresh water. Add the olive oil and cook over low heat until tender. This takes a long while. While they are cooking stir occasionally and add more water if necessary.

Once the beans are tender, add the chopped onion, cumin, oregano, flour slurry, liquid smoke and cook over low heat until the onion has softened. Taste and adjust the seasonings. Enjoy.

For 6 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 261 g

Amount Per Serving

Calories  197 Calories from Fat  27

% Daily Value*

Total Fat  3.0g 5%

Cholesterol  0mg 0%

Sodium  400mg 17%

Potassium  693mg 20%

Total Carbohydrates  32.2g 11%

Dietary Fiber  7.8g 31%

Sugars  1.4g

Protein  10.6g

Vitamin A 0% • Vitamin C 7% Calcium 6% • Iron 15%

Nutrition Grade A

* Based on a 2000 calorie diet