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  • 4 cups dry pinto beans
  • Grated Cheese 1lb/1 lb of beans
  • Salt and pepper to taste

Sort beans and soak over night, pour off soaking water and rinse with cold water Put soaked beans into a large soup pot. Cover with about 2 inches of water. Bring to a boil and then reduce heat. Simmer for about 2-3 hours. Cook until beans are tender. Pour out most of liquid (Save to add
back). Mash with potato masher. Add cheese. Add liquid as needed. Salt
and pepper to taste. Serve with warm tortillas.