Terrytx posted 5-31-98
SAVORY PINTO BEANS
1 pound dry pinto beans, rinsed and picked over
1 teaspoon olive oil
1 medium onion, chopped
2 large cloves garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
1 cup water
1 bay leaf
1 teaspoon salt
Soak beans in water to cover overnight. (To quick soak: Combine
beans with water to cover by 2 inches in a large saucepan and bring to
boil; boil 2 minutes. Cover and let stand 1 hour.)
Drain; cover with
fresh water and simmer over low heat until tender, 1 hour. Drain.
Heat oil in small Dutch oven over medium-high heat.
Add onion and
cook, stirring, 5 minutes until lightly browned.
Stir in garlic and cook
30 seconds.
Add broth, drained beans, water and bay leaf; bring to boil.
Reduce heat to medium-low; cover and simmer 1 hour.
Stir in salt;
uncover and simmer 20 to 30 minutes more, until beans are tender.
Let stand 15 minutes before serving.
Makes 6 1/2 cups.
PER 1/2 CUP
Calories 135
Total Fat 1.5 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 498 mg
Carbohydrates 24 g
Protein 8 g
Calcium 47 mg