Terry's Texas Pinto Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

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
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Nutrition Info

209.6 calories
carbohydrate: 37.9 g
cholesterol: 1.4 mg
fat: 1.1 g
fiber: 12.2 g
protein: 13.2 g
saturatedFat: 0.3 g
servingSize: -
sodium: 95.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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