Jalapeno Pinto Beans

1 16 oz. pkg dried pinto beans

2 1/2 cups water

1 large onion

3 cloves garlic -- pressed

2 jalapeno peppers -- seeded & minced

1 bay leaf

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup Cheddar or Monterey Jack cheese (optional)

Place beans in a Dutch oven and cover with water 2 inches above beans. S oak overnight; drain. (For quicker method: Bring beans & water to a boil in a saucepan; boil 1 minute, cover, remove from heat, and let stand one hour). Bring beans, 2 1/2 cups of water, and next 4 ingredients to a boil in a Du tch oven; cover, reduce heat, and simmer one hour or until tender Remove and d iscard bay leaf. Stir in ground cumin, salt, and pepper. Sprinkle each serving with cheese, if desired.

Enchiladas: Mash beans and spread evenly on 12 6-inch flour or corn tortillas. If desired, add cheese to each enchilada. Roll up and place, seam side down, in a lightly greased 13x9-inch baking dish. Top with commercial or homemade e nchilada sauce and additional cheese, if desired. Bake at 350 degrees for 20 m inutes. Top with salsa, sour cream, etc., if desired.