Ingredients
16
16 servings
- •6 ¼ cups water
- •1 cup condensed chicken broth
- •2 pounds dried pinto beans
- •5 cloves cloves garlic, chopped
- •½ red onion, chopped
- •1 tablespoon red pepper flakes, or to taste
- •salt, or to taste
- •1 (8 ounce) package shredded mozzarella cheese (Optional)
- •1 (16 ounce) container pico de gallo (Optional)
Instructions
- Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
- Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.
Nutritional Facts
Per 16 servings
- Calories: 252
- Carbohydrate: 38g
- Fat: 3g
- Fiber: 9g
- Protein: 16g
- Sugar: 3g
Related Recipes
Homemade Pinto Beans
Mexican-Style Pinto Beans
Pinto Bean and Sausage Soup
Best Ever Pinto Beans
Instant Pot Pinto Beans (No Soaking)
Costa Rican Gallo Pinto
Gallo Pinto (Red Beans and Rice)
Fried Rice and Beans (Gallo Pinto)
Southern Ham and Brown Beans
Slow Cooker Pinto Beans
Pinto Beans With Mexican-Style Seasonings
