1 lb. dry pinto beans
2 Tbs. olive oil
1 onion, chopped
1 tsp. minced garlic from the jar
1 Tbs. chili powder
2 tsp. cumin
1 tsp. salt
1 large can diced green chiles
The night before you want to serve this, soak the package of beans in a large bowl in enough water to cover the beans.
The next morning, drain and rinse the beans. Place beans in a large soup pot, cover with water and bring to a boil. Turn down heat, and simmer the beans for 2-3 hours, adding more water if necessary, and stirring occasionally. When beans are almost ready (tender), saute the onion and garlic in the olive oil. Add the seasonings. Drain the cooked beans, but reserve the liquid. Put the cooked beans and a little bit of the bean liquid in the blender, and blend until smooth. Mix beans, the onion mixture and the green chiles in soup pot. Add more bean liquid if needed. Taste, and add more salt if needed.
I serve this on heated flour tortillas with salsa, cheese, and lettuce. Each 1/4 cup of beans is about 48 calories. A bean burrito made with salsa, a little bit of cheese and lettuce is around 200 calories. These are very filling.
I freeze half of the bean mixture to be used in the future.
The beans are also good served over tortilla chips with grated cheese--nachos!
This recipe is from my Sue Gregg cookbook....of course with a few adaptions. I just can't seem to ever make a recipe exactly like it says!