Pinto Beans – for Tacos or Over Rice
I Make a big batch (8-10 servings) and freeze the extra
Soak 4 cups of pinto beans overnight in 12 cups water
Dice finely:
2 onions
1/2 head of garlic
1 large stalk celery
Drain beans, add the veggies and fill with water till beans and veggies are covered.
Add:
Parsley
black pepper
Simmer till beans are soft, 1 1/2 to 3 hours.
Add 1 tbsp salt now, to keep the beans from getting tough.
Tacos with Homemade tortillas
This is great for treating guests to something special and fun, without spending a lot of money on expensive ingredients. It's too much work for every day, though. At least we think so. Takes a lot of electricity, too.
Buy Masa Harina, special dried corn paste in a fairly big bag, like flour. Follow the instructions, making sure the dough is damp to the touch and soft, or the tortillas will be thick and dry. If the dough is too wet, it will tear too easily. Be prepared to waste a bit the first time, but once you've done it well, you'll remember how it feels when it's right. Use a tortilla press (about $20 from a kitchen supply house) to flatten the balls between sheets of waxed paper.
Cook them 30 seconds on each side and stack in the oven wrapped in a cloth.
On the table have bowls of:
Greens or sprouts
salsa
mashed reheated pinto beans
grated cheese
Let everyone make their own tacos. They're small, delicate and delicious.
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Home Eating Beans
