Ingredients
8
8 servings
- •1 pound dry pinto beans
- •1 (29 ounce) can reduced sodium chicken broth
- •1 large onion, chopped
- •1 fresh jalapeno pepper, chopped
- •2 cloves garlic, minced
- •0.5 cup green salsa
- •1 teaspoon cumin
- •0.5 teaspoon ground black pepper
- •water, if needed
Instructions
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Nutritional Facts
Per 8 servings
- Calories: 210
- Carbohydrate: 38g
- Fat: 1g
- Fiber: 12g
- Protein: 13g
- Sugar: 2g
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