Mexican-Style Pinto Beans
This Mexican-Style pinto beans recipe delivers rich, savory flavor.
Prep time:
Cook time:
Serves: 10
Calories per serving: 48
Ingredients:
Cook time:
Serves: 10
Calories per serving: 48
2 cups dried pinto beans (about 3/4 pound)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 celery ribs, diced
1/4 cup diced onions
1/4 cup diced green peppers
1 garlic clove, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1/2 teaspoon salt
Chopped fresh cilantro, optional
Directions:
Rinse the dried pinto beans well, then briefly cover them in at least two inches of cold water. Discard any beans that float. Place the beans in a Dutch oven (or a large pot, if needed) and add enough fresh water to cover them by two inches.
Bring the pinto beans to a rolling boil, and let them boil for two minutes. Then, cut the heat, cover the Dutch oven (or pot), and let the beans sit for one hour.
Drain the beans and give them a quick rinse, then add them back into the Dutch oven. Then, stir in the broth and all ingredients except the tomatoes (and cilantro) and bring the mixture to a boil. Once you've achieved a boil, reduce the heat to a simmer and cook everything for another hour, or until the beans are tender.
Once the beans are cooked enough to be tender, pour in the canned tomatoes with their liquid and stir the dish to combine everything well. Let the mixture simmer for another 20 to 30 minutes, stirring occasionally, then serve and enjoy your Mexican-Style pinto beans.
Source: tasteofhome.com
Bring the pinto beans to a rolling boil, and let them boil for two minutes. Then, cut the heat, cover the Dutch oven (or pot), and let the beans sit for one hour.
Drain the beans and give them a quick rinse, then add them back into the Dutch oven. Then, stir in the broth and all ingredients except the tomatoes (and cilantro) and bring the mixture to a boil. Once you've achieved a boil, reduce the heat to a simmer and cook everything for another hour, or until the beans are tender.
Once the beans are cooked enough to be tender, pour in the canned tomatoes with their liquid and stir the dish to combine everything well. Let the mixture simmer for another 20 to 30 minutes, stirring occasionally, then serve and enjoy your Mexican-Style pinto beans.
Source: tasteofhome.com
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