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
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, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
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PREP
15 mins
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COOK
2 hrs
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READY IN
2 hrs 15 mins
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.
Nutrition
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