Serves: 6
Total Calories: 56

1 pound dried beans, pinto, red, black, white, or other
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1 bay leaf
1 teaspoon dried oregano (Mexican variety preferred), crumbled
2 teaspoons salt, or to taste

1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water.

2. Place the beans in a large pan with water to cover by about 2 inches. Bring to a boil over medium high heat, then turn heat to medium-low, add bay leaf and oregano. Cook, covered, stirring occasionally, about 1 to 1 1/2 hours, or until beans are tender and the liquid thickens. Check the water level during cooking. There should always be about 1/2 inch water above the surface of the beans. Add hot water, when needed, about 1/4 cup at a time.

3. When the beans are tender, add salt, remove the bay leaf, and serve hot with the bean broth. To store, cool, then cover the beans and refrigerate up to 3 days, or freeze up to 3 months.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 56
Calories from Fat: 3

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