Mexican Low-Fat Pinto Beans
["4 c. water", "1 lb. pinto beans (2 c.)", "1 medium onion, chopped (1/2 c.)", "1 tsp. minced garlic (in a jar)", "1/2 tsp. lite salt (optional)", "1 tsp. cumin seed"]
["Soak beans overnight. Mix water, beans and onion in a 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients.", "Heat to boiling.", "Reduce heat, cover and boil gently, stirring occasionally, until beans are tender, about 2 hours. Add water during cooking if necessary. Drain.", "Reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately.", "Use within 10 days. Yields 6 cups, 12 (1/2 cup) servings; 2 cups broth."]
["water", "pinto beans", "onion", "garlic", "lite salt", "cumin"]