Prep Time: 15 minutes
Cooking Time: 2 hours
A Tex-Mex variation of a classic “pot of beans” recipe. A bag of dry pinto beans is transformed into something magical when combined with chicken broth and onions. Salsa Verde (green salsa), jalapeno, and healthy spoonful of cumin bring the kick.
With sour cream, shredded cheese, and warm tortillas on the side, Texas Pinto Beans are transformed from a side into a meal. Easy to make, inexpensive to buy, and delicious – I recommend adding Texas Pinto Beans to your table soon.
1 bag (1 lb.) dry pinto beans
1 carton (32 oz) chicken broth (4 cups)
1 lg. onion, chopped
1 jalapeno pepper, chopped (how to)
2 cloves garlic, minced (how to)
1/2 cup Salsa Verde (green salsa)
1 tsp. cumin
1/2 tsp. ground black pepper
water, if needed
1. Place all ingredients, except water, in a large stockpot. Bring to a boil over medium heat. 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.
2. Serve with extra Salsa Verde, diced tomatoes, sour cream, and warm tortillas if desired.
Serve these with the suggested extras during your next game night, but be sure to print off extra copies of the recipe.