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Ingredients:
1 lb dried pinto beans soaked for 8-12 h, rs.
1 tbsp olive oil
1 tbsp mexican oregano dried
1 oz chopped block olives
1 oz chopped green spanish olives
1 tsp ground cumin
1 tsp marjoram
1 tbsp chopped pimientos
Instructions:
Bring beans to a boil in water just covering them. Add the olive
oil when the water starts to boil. Cook for 15 minutes then add the
balance of the ingredients. Cook for 30 minutes more. Stirr
occassionally but be sure cover them while they cook. Origin: Don
Houston's kitchen circa 1989
Servings: 6
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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