Ingredients Jump to Instructions ↓

  1. 2 cups (1 pound) dried pinto beans

  2. 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth

  3. 2 celery ribs, diced

  4. 1/4 cup diced onion

  5. 1/4 cup diced green pepper

  6. 1 teaspoon ground cumin

  7. 1/2 teaspoon rubbed sage

  8. 1/4 teaspoon crushed red pepper flakes

  9. 2 bay leaves

  10. 1 garlic clove, minced

  11. 2 cans (14-1/2 ounces each ) Mexican diced tomatoes

  12. 1/2 teaspoon salt Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Stir in the broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro. Yield: 10 servings.


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