Terry's Texas Pinto Beans
|
"An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 2 Hours
- Ready In:
- 2 Hours 15 Minutes
- Servings:
- 8
|
|
INGREDIENTS:
- 1 pound dry pinto beans
- 1 (29 ounce) can reduced sodium chicken broth
- 1 large onion, chopped
- 1 fresh jalapeno pepper, chopped
- 2 cloves garlic clove, minced
- 1/2 cup green salsa
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- water, if needed
|
DIRECTIONS:
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
|
