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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I got this recipe from Cooking Light. It is a great alternative to traditional baked beans with bacon. It is really really good! Ingredients:
2 teaspoons olive oil |
3 cups chopped onions (about 1 large) |
3 cups chopped green bell peppers (about 1 medium) |
5 garlic cloves, minced |
1 1/2 cups fat-free low-sodium chicken broth |
1/2 cup peppered beef jerky, minced |
2 tablespoons molasses |
2 teaspoons ground cumin |
3 (15 ounce) cans pinto beans, rinsed and drained |
Directions:
1. Heat oil in a dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by half (about 15 minutes).
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