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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Smoky jerky lends earthy flavor to this side. For spicy heat, add a diced jalapeño. Ingredients:
2 teaspoons olive oil |
3 cups chopped onion (about 1 large) |
1 cup chopped green bell pepper (about 1 medium) |
5 garlic cloves, minced |
1 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup (2 ounces) pepper beef jerky, minced |
2 tablespoons molasses |
2 teaspoons ground cumin |
3 (15-ounce) cans pinto beans, rinsed and drained |
Directions:
1. Heat oil in 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 about half (about 15 minutes).
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