Terry's Texas Pinto Beans
Description
Dry pinto beans cook in a flavorful broth with onion, green chili salsa, jalapeño, and cumin for an old-fashioned pot of beans with a spicy kick.
Ingredients
•
1 pound dry pinto beans
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1 (29 ounce) can reduced sodium chicken broth
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1 large onion, chopped
•
1 fresh jalapeno pepper, chopped
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2 cloves garlic, minced
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1/2 cup green salsa
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1 teaspoon cumin
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1/2 teaspoon ground black pepper
•
water, if needed
Directions
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.