Terry's Texas Pinto Beans


  • water, if needed
  • ½ teaspoon ground black pepper
  • 1 teaspoon cumin
  • ½ cup green salsa
  • 2 cloves garlic, minced
  • 1 fresh jalapeno pepper, chopped
  • 1 large onion, chopped
  • + 2 more ingredients
    • 1 (29 ounce) can reduced sodium chicken broth
    • 1 pound dry pinto beans

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.

View full recipe at SpringPad


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