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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Cumin, cilantro and red pepper flakes lend a Southwestern flair to tender pinto beans in this recipe from Mrs. L.R. Larson of Sioux Falls, South Dakota. This dish was inspired by one served at a Dallas, Texas restaurant. The chef added chunks of ham, but my version is meatless, she writes. It makes a great Tex-Mex side or a filling lunch when served with corn bread. Ingredients:
2 cups (1 pound) dried pinto beans |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 celery ribs, diced |
1/4 cup diced onion |
1/4 cup diced green pepper |
1 teaspoon ground cumin |
1/2 teaspoon rubbed sage |
1/4 teaspoon crushed red pepper flakes |
2 bay leaves |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) mexican diced tomatoes |
1/2 teaspoon salt |
minced fresh parsley |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans, discarding liquid. Return beans to the pan. Stir in the broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender.
3. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro. Yield: 10 servings.
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