Move your mouse over me

Mobile Version

InsaneScouter Logo
Home > Resources > The Outdoors > Cooking > Dutch Oven

Mexican Lowfat Pinto Beans (Bean Soup)

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

Other Pages you May Like
Mountain Man Breakfast
Chili Beans and Pasta
Pasta E Fagioli
Caraotas Negras black Beans
Chili The Geezer Way
Impossible Pumpkin Pie

Search InsaneScouter

Show Control Box

Forgot Password     Signup


About | Sitemap | Advertise | Contact | Disclaimer | Privacy Statement

Helping Scout leaders one resource at a time...

Generously hosted by Techya

SRSquare manages this site

Materials found on the InsaneScouter's Website © 1998 - 2017 may be reproduced and used by all Scouting volunteers for training, entertainment and program purposes consistent with Scouting and Guiding Organizations. Unless otherwise noted on the page. If you believe we are republishing your copyrighted material without permission, please Contact Us including the link/url of said content to have it removed or your copyright information added.

Please be advised that InsaneScouter is NOT affiliated with any Scouting or Guiding Organization.

All opinions expressed on these pages are those of the original authors. All holdings are subject to this Disclaimer.