Mexican Low-Fat Pinto Beans - cooking recipe

Ingredients

4 c. water
1 lb. pinto beans (2 c.)
1 medium onion, chopped (1/2 c.)
1 tsp. minced garlic (in a jar)
1/2 tsp. lite salt (optional)
1 tsp. cumin seed

Preparation

Soak beans overnight. Mix water, beans and onion in a 4-quart 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 boil gently, stirring occasionally, until beans are tender, about 2 hours. Add water during cooking if necessary. Drain.
Reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately.
Use within 10 days. Yields 6 cups, 12 (1/2 cup) servings; 2 cups broth.