This old-fashioned pot of beans recipe starts with dry pinto beans that you don't have to soak. Instead, the beans cook until tender in a flavorful broth with onion, green chili salsa, jalapeño, and cumin for a spicy kick.
Ingredients
- 1 pound dry pinto beans , picked through and rinsed well
- 1 can reduced-sodium chicken broth , 29 ounce
- 1 large onion , chopped
- 1 fresh jalapeño pepper , chopped
- 2 cloves garlic , minced
- 0.5 cups green salsa
- 1 teaspoon cumin
- 0.5 teaspoons ground black pepper
- water , as needed
Instructions
-
1
Place clean pinto beans into a large pot; pour in chicken broth. Stir in onion, jalapeño, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking, stirring often, until beans are tender, 2 to 3 hours. Add water as needed to keep the beans moist.
Nutrition Facts
Per serving
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