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Cantina Pinto Beans

By: L.R. Larson

"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.'"

Rate/Review | Read Reviews (46)

Prep Time:
10 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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.

Footnotes

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.