Jalapeno Pinto Beans

• 16 ounces pinto beans dried
• 2 1/2 cups water
• 1 large onions
• 3 cloves garlic pressed
• 2 each jalapeno pepper seeded and minced
• 1 each bay leaves
• 1 teaspoon cumin ground
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup cheddar cheese or monteray jack, optional

1. Place beans in a Dutch oven and cover with water 2 inches above beans.
2. Soak overnight; drain.
3. (For quicker method: Bring beans and water to a boil in a saucepan; boil 1 minute, cover, remove from heat, and let stand one hour).
4. Bring beans, 2 1/2 cups of water, and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer one hour or until tender Remove and discard bay leaf.
5. Stir in ground cumin, salt, and pepper.
6. Sprinkle each serving with cheese, if desired.
7. Enchiladas: Mash beans and spread evenly on 12 6-inch flour or corn tortillas.
8. If desired, add cheese to each enchilada.
9. Roll up and place, seam side down, in a lightly greased 13x9-inch baking dish.
10. Top with commercial or homemade enchilada sauce and additional cheese, if desired.
11. Bake at 350F (180C) for 20 m inutes.
12. Top with salsa, sour cream, etc., if desired.

pinto beans, water, onions, garlic, jalapeno pepper, bay leaves, cumin ground, salt, black pepper, cheddar cheese

Taken from recipeland.com/recipe/v/jalapeno-pinto-beans-32851 (may not work)