120 to 150 minutes
6 - 8 servings
1 pound HEB pinto beans (2 cups dry)
1/2 cup each chopped tomato and chopped onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped (about 1 tablespoon)
1 juice of one lime
1 cup crumbled queso fresco
Cook beans according to package instructions.
In a medium-size bowl, combine tomato, onion, cilantro, jalapeno pepper and lime juice.
Chill in refrigerator along with queso fresco until ready to serve.
For individual servings of beans, add desired amount of tomato-onion mixture and top with queso fresco.
No Nutritional Information Available
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