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Ingredients Jump to Instructions ↓

  1. 2 cans (16 ounces each) pinto beans, drained and rinsed

  2. 1 can (16 ounces) low-sodium diced tomatoes or 1 can Mexican-style stewed tomatoes

  3. 2 cups buttermilk

  4. 1/4 cup fresh cilantro or 1/4 cup parsley leaves

  5. 1 teaspoon chili powder

  6. salt , to taste

  7. freshly ground pepper , to taste

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