"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Beans Recipe

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This recipe for Mexican Beans, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, August 21, 2009


1/4 Cup (scant) black beans, presoaked
1/4 Cup (scant) blackeye beans, presoaked
1/4 Cup (scant) northern beans, presoaked
1/4 Cup (scant) kidney beans, presoaked
1/4 Cup (scant) pinto beans, presoaked
1 Tablespoon olive oil
1-1/2 stalk fennel, fresh root, diced
6 Tablespoons green onion, diced
2 Teaspoons salt
2 Teaspoons pepper
1/2 Teaspoon cumin
1 Teaspoon fresh cilantro, chopped

Cook beans until tender; approximately 1 – 1-1/2 hours. Drain well. In a heavy skillet, heat olive oil. Sauté onions and fennel until tender. Add salt, pepper, cumin, cilantro and beans and sauté for 4 minutes.




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