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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.

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