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 makes 8 servings


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, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed

  • PREP

    15 mins

  • COOK

    2 hrs


    2 hrs 15 mins


  1. 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.


Calories: 210 kcal
Carbohydrates: 37.9 g
Cholesterol: 1 mg
Fat: 1.1 g
Fiber: 12.2 g
Protein: 13.2 g
Sodium: 95 mg