Cantina Pinto Beans
Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 36
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 36
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:
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro if desired.
Source: tasteofhome.com
Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
