1 lb. Pinto Beans
4 Cloves Garlic
4 Sprigs Chinese or Reg. Parsley
1. Place all ingredients in a 3 qt. container and
cover with 1 1/2 qts. of
2. Bring to a boil and reduce to a simmer. Cook
3. Add 1/4 cup of fresh salsa and/or spices of your
choice during the last
1/2 hour of simmering.
You’ll end with a very nutritious bean soup. You can
easily use this as a
stock for a heartier vegetable and grain soup.
To make delicious mocked refried beans remove most
of the juice (save for
stock), mash and add 1 cup of salsa or 3 diced
California green chiles
(Ortega or similar canned style will do nicely), add
1/4 cup Virgin Olive oil,
1/4 cup low-fat Mozzarella cheese and Bake slowly
(275 deg. F.) for 2 hours.
This makes 12 to 15 servings.