Terry's Texas Pinto Beans |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick. Ingredients:
1 pound dry pinto beans |
1 (29 ounce) can reduced sodium chicken broth |
1 large onion, chopped |
1 fresh jalapeno pepper, chopped |
2 cloves garlic, minced |
1/2 cup green salsa |
1 teaspoon cumin |
1/2 teaspoon ground black pepper |
water, if needed |
Directions:
1. Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
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