Terry's Texas Pinto Beans
An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
Servings per recipe: 8
Calories per serving: 210
Preparation time: 15m
Total cooking time: 2h 15m
Ingredients:
- 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
- 1/2 cup green salsa
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- water, if needed
Directions:
- 1 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.
Nutrion facts:
| Total Fat | 1.1g | 2% |
| Saturated Fat | 0.0g | |
| Cholesterol | 1mg | |
| Sodium | 95mg | 4% |
| Potassium | 610mg | 17% |
| Total Carbohydrates | 37.9g | 12% |
| Dietary Fiber | 12.2g | 49% |
| Protein | 13.2g | 26% |
| Sugars | 2g | |
| Vitamin A | 18IU | |
| Vitamin C | 3mg | |
| Calcium | 71mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 69mg | |
| Folate | 229mcg |
