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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Instead of soaking pinto beans overnight, use the quick soak method to make this Mexican side dish. Use a smokey thick-cut bacon for additional flavor. For more heat, add minced jalapeno. Ingredients:
1 cup dried pinto beans |
3 cups reserved chicken broth |
3 bacon slices, diced |
1 small onion, chopped |
1 small green bell pepper, chopped |
2 teaspoons ground cumin |
2 teaspoons chili powder |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain.
2. Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat.
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