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Mexi-Beans and Greens Recipe

Mexi-Beans and Greens Recipe

8 servings



2 cups dried pinto beans

1 each: chopped onion, poblano chili, red bell pepper

2 teaspoons each: minced garlic, serrano chilies, finely chopped gingerroot

2 tablespoons olive oil

3 cups water

2-3 teaspoons each: chili powder, dried oregano leaves

1 teaspoon ground cumin

1/4-1/2 teaspoon cayenne pepper

1 can diced tomatoes, undrained

2 cups coarsely chopped turnip or mustard greens

Salt, to taste

1/4 cup chopped cilantro


Cover beans with 2 inches water in large saucepan, heat to boiling and boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour, drain.


Sauté onion, poblano chili, bell pepper, garlic, Serrano chilies, and gingerroot in oil in large saucepan until tender, 8 to 10 minutes. Add beans, water and seasonings, heat to boiling. Reduce heat and simmer, covered, until beans are tender, 1 to 1 1/4 hours. Stir in tomatoes with liquid and greens, simmer, uncovered, 15 minutes. Season to taste with salt, stir in cilantro.

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