Serves: 6
Total Calories: 620

2 cups dried pinto beans
1 cup dried kidney beans
1/2 cup dried black beans
6 cups water
1 (10 3/4-ounce) can chicken broth
1 medium onion, diced
1 tablespoon dried oregano
1/4 teaspoon cumin
1 tablespoon fresh garlic, chopped
1/2 cup mild to medium salsa
salt and pepper to taste
2 tablespoons butter or lard

In a Dutch oven, combine beans, water, and chicken broth. Bring to a boil, and reduce heat to a slow boil, cover and cook for 2 to 3 hours, adding more liquid as needed. Uncover after beans are tender and continue cooking to reduce liquid, about 30 minutes. Add onion, garlic, oregano, and cumin. Simmer 15 to 30 minutes.

Pour off liquid until about 1 cup remains, then with a potato masher, mash the beans until mashed almost smooth. Add salsa and butter or lard, cook over low heat 5 to 10 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 620
Calories from Fat: 67

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
Braised Cabbage and Turkey Sausage
Brown Vegetarian Stew
Dutch oven Refried Beans
Easy Rice Pilaf
Garlic French Fries*
Hot German Potato Salad
Mashed Cauliflower
Wild Rice Pilaf