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Mexican Lowfat Pinto Beans (bean Soup) - Butter Busters^

Yield: 12 ----------

Ingredients and directions for this recipe

4 c Water 1/2 t Lite sait, optional
1 lb Pinto beans 1 t Cumin seed
1 md Onion, chopped 1 cn Rotel Diced Tomatoes and
1 t Minced garlic -Green Chiles, undrained

soak beans overnight. Mix water, beans and onion in a 4-qt. Dutch
oven. Cover and heat to boiling; 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; reduce heat. cover and
simmer, stirring occasionalyy, 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. Per serving: 134 cal., 0.5g fat (3%), 0mg
chol., 5g fiber, 8g pro., 25g carb., 4mg sod. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

See also:
Previous recipe Mexican Loaf
Next recipe Mexican Mac And Cheese

Or try one of these recipes:
Gado Gado I (mixed Vegetables With Peanut Sau
Roast "chrysanthemum" Onions