Ingredients

• 1 pound dry pinto beans , picked through and rinsed well
• 1 , 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. 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 per serving