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Cantina Pinto Beans

SUBMITTED BY: L.R. Larson PHOTO BY: REDNECKWOMAN

"Cumin, cilantro and red pepper flakes lend a Southwestern flair to tender pinto beans in this recipe from Mrs. L.R. Larson of Sioux Falls, South Dakota. 'This dish was inspired by one served at a Dallas, Texas restaurant. The chef added chunks of ham, but my version is meatless,' she writes. 'It makes a great Tex-Mex side or a filling lunch when served with corn bread.'"

RECIPE RATING:

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PREP TIME	10 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups dry pinto beans
2 (14.5 ounce) cans reduced sodium chicken broth
2 celery ribs, diced
1/4 cup diced onion
1/4 cup diced green pepper
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 garlic clove, minced
2 (14.5 ounce) cans Mexican diced tomatoes
1/2 teaspoon salt
minced fresh cilantro or parsley

DIRECTIONS

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan.
Stir in broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 164 calories, 1 g fat (trace saturated fat), 0 cholesterol, 605 mg sodium, 32 g carbohydrate, 10 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 vegetable.

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REVIEWS

Reviewed on Jun. 5, 2008 by Julie Childers

I made this recipe tonight and it was fabulous! I soaked them overnight and then cooked them... MORE

Reviewed on Jun. 12, 2007 by SLJ6

So I just finished eating this and I had to review.....Ohhh so good with some changes. Since... MORE

Reviewed on Jan. 25, 2008 by Kim

I made these in the crockpot, and they were good, but my husband and I agreed they were... MORE

Reviewed on Dec. 17, 2007 by Deena

I thought this was excellent. I did add some some tomato paste just to thicken the liquids up... MORE

Reviewed on Mar. 17, 2007 by MRS.H3

These are the best beans ever!!! I slow cook them all day in the crock pot and before I am... MORE

Reviewed on Nov. 13, 2006 by Sarah A.

Thank you so much for this recipe! My friends though we were eating at a Mexican restaurant... MORE

Reviewed on Oct. 8, 2006 by cratgo

it was good, i didn't out the whole amount if tomatoes, i posted the pic, i think you'll see... MORE

Reviewed on Jul. 9, 2008 by LINDA

these are amazing! MORE

Reviewed on Jun. 25, 2008 by luvpbj

This recipe gets 5 stars for taste/flavor, but I gave it 4 because it was more of a soup... MORE

Reviewed on May 13, 2008 by REDNECKWOMAN

I added a small can of green salsa & some fresh diced jalapenos & it came out really well. I... MORE

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