4 cups water
1 cup dried pinto beans, washed
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons fresh parsley, chopped
1 tablespoon fresh epazote, chopped or 1 teaspoon dried
2 medium tomatoes, diced
1 teaspoon salt
3 cups cooked white rice
In a large pot, bring water, beans garlic, and onion to a boil.
Reduce heat, and simmer for 45 minutes to 1 hour, or until beans
are soft. Add chili powder, cumin, parsley, epazote, tomatoes, and
salt, and cook over medium low heat for 15 minutes. Stir in rice
and serve. Makes 4 servings.