Paulette Vickery's Recipes
BB: MEXICAN LOWFAT PINTO BEANS, (BEAN SOUP)
main dish, vegetables
4 cup water
1 lb pinto beans
1 each onion, chopped
1 teaspoon minced garlic, in a jar
1/2 teaspoon light salt
1 teaspoon cumin seed
1 can rotel diced toms and chilis
Soak beans over night. Mix water beans and onion in a 4 quart dutch oven. Cover and heat to boiling, and boil 2 minutes. Remove from heat and let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling, and reduce heat. Cover and simmer stirring occasionally until beans are tender, about 2 hours. Add water during cooking if necessary. Serve with rice as a meal, or in bowls as bean soup. Makes 6 cups beans. Per serving: fat 0.5 G, cholesterol 0 MG, fiber 5 G, calorries 134, 3 percent from fat, protein 8 G, carbohydrate 25 G, sodium 4 MG.
Yield: 12 servings
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