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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup dried pinto beans |
4 1/4 cups cold water |
1 teaspoon olive oil |
1 cup chopped onion |
2 medium cloves garlic, crushed |
1/2 cup diced reduced-fat, low-salt ham |
3 jalapeno peppers, seeded and chopped |
2 tablespoons red wine vinegar |
2 teaspoons brown sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Sort and wash beans; place beans in a large saucepan. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and return to saucepan; add 4 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer, partially covered, 2 hours or until tender.
2. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and saute 5 minutes. Add garlic, ham, and chopped pepper; saute 5 additional minutes. Add onion mixture to beans in saucepan. Add vinegar and remaining ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
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