Kerry's Basic Brown Beans recipe

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Ingredients

1 pound dry pinto beans, sorted and rinsed
8 cups water, divided, or more as needed
6 cups low-sodium chicken broth
1 tablespoon vegetable oil
1 large white onion, chopped, divided
1 (7 ounce) can chopped green chiles
4 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup grated Cheddar cheese, or to taste
1 tablespoon chopped jalapeno pepper, or to taste

Nutrition Info

259.5 calories
carbohydrate: 39.7 g
cholesterol: 7.5 mg
fat: 4.2 g
fiber: 9.5 g
protein: 16.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 433 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rinsed and sorted pinto beans in a large pot. Cover with 6 cups of water. Bring to a boil, boil for 2 minutes. Turn off heat and let beans sit for 1 hour.

  2. Drain beans, rinse, and return to the pot. Add chicken broth and 2 cups of water. Bring to a boil, reduce heat to a simmer and cook, covered, stirring occasionally, until beans are tender and cooked, 1 1/2 to 2 hours. Add additional water if needed.

  3. While beans are cooking, place oil and 1/2 of the chopped onion in a skillet. Saute over medium-low heat for 5 minutes. Add green chiles and garlic and saute until onion is soft and translucent, 4 to 5 minutes. Remove from heat and set aside. Add mixture to beans after about 1 hour of cooking. Season with salt and pepper.

  4. Serve in bowls topped with Cheddar cheese, remaining onion, and jalapeno.

Recipe Yield

8 servings

Recipe Note

I love the brown beans at a local diner, but haven't been able to find the right recipe. I finally decided to experiment on my own and here is the result. Basic, good, healthy, and inexpensive comfort food. Topping with shredded country ham or crumbled bacon really takes these basic pinto beans over the top. Also, easily doubled.

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