beans

  1. 1/2 cup lard or vegetable oil...2 cups Boiled Pinto Beans or Beans from the Pot...2 tablespoons chile powder...1 tablespoon ground cumin...1 teaspoon salt...

  2. 1 pound pinto beans...4 large garlic cloves, minced...3 jalapeño peppers, sliced...1 cup chopped onion...1 tablespoon ground hot red chile...1 1/2 teaspoons toasted ground cumin seed...1 teaspoon salt...

  3. This is a favorite New Orleans lunch.

    1 pound dried red kidney beans...1 bell pepper, chopped...1 onion, chopped...1/2 cup chopped celery...2 cloves garlic, minced...1 teaspoon Italian seasoning...1 teaspoon sugar...

  4. 4 jalapeño chiles, stems and seeds...    removed, cut in half...2 cups pinto beans, cleaned and rinsed...12 ounces beer...1 large onion, quartered...1 tablespoon vegetable oil...6 cups water...

  5. These beans are better made a day ahead of time and reheated. In Oaxaca, it is common to serve these beans in small earthenware dishes. The cook sometimes places a chunk of soft white cheese in the bottom of the dish before adding beans. You can also cook these beans in a slow cooker on the low setting.

    1 pound black beans...1 large onion, chopped...1 bay leaf, crumbled...3 tablespoons olive oil...Salt, to taste...

  6. 1 (38 ounce) can baked beans...1/3 cup dry or medium sherry...2 tablespoons brown sugar...1 tablespoon lemon juice...1 teaspoon instant coffee...

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  8. Source: Pinnacle Peak Patio, Scottsdale, Arizona

    1 pound pinto beans...1 small ham hock...Salt, to taste...1 small onion, chopped...1 tablespoon chopped green chiles...