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Servings:

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

Terry's Texas Pinto Beans

Submitted by: Fooddude

Prep Time:: 15 Minutes
Cook Time:: 2 Hours
Ready In:: 2 Hours 15 Minutes

Avg. Member Rating:

*****

Recipe provided by:

"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."

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.

Servings Per Recipe: 8

Amount Per Serving
Calories: 210
Total Fat: 1.1g
Cholesterol: 1mg
Sodium: 95mg
Total Carbohydrates: 37.9g
** Dietary Fiber: 12.2g
Protein: 13.2g
** Nutrient information is not available for all ingredients.
Amount is based on available nutrient data.

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