Terry's Texas Pinto Beans Recipe - Allrecipes.com
Terry's Texas Pinto Beans Recipe
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Terry's Texas Pinto Beans
This hearty, spicy bean stew is so easy and totally delicious. See more
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Terry's Texas Pinto Beans

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2006

Well, I'm a native Texan and have been making pinto beans for years and years and years and thought I would try something new. Well, my grandma's recipe (which uses tomatoes, bacon, etc.) may have to go on the back burner for awhile because these were fantastic and loved by the entire crowd. I cooked them for several hours until they were nice and tender and followed the recipe exactly using the green salsa. This one is definitely a keeper.

Most Helpful Critical Review
Aug 31, 2010

I had to add salt at the end of cooking to enhance flavors. I also added more cumin and jalapenos than the recipe called for. Would also be good with some canned adobo peppers. I would say a good starting recipe but needs modifications. I made in the slow cooker on low 8 hours after soaking overnight.

Jan 10, 2007

I have made this recipe atleast a dozen times and it comes out awesome every time. My little tweeks: I use canned diced jalapenos to taste and I stick it in the crockpot on low all day. Also, I always soak the beans the night before. Great beans!

Nov 16, 2006

Awesome Recipe. I did change a few things just because that is all I had on hand and they still came out with a really good flavor. I substituted onion for an envelope of onion soup mix and jalapeno for a can of green chilies and used pace picante sauce instead of the green salsa. I also added ketchup to the beans just because that is what my mother in law always does. The beans did take longer than two hours to cook though. I will next time follow the suggestion of another reviewer and soak the beans over night. Thanks for such a great recipe!

May 12, 2007

We cooked this in a pot for about 8 hours. It was excellent. We cooked the beans at a cook-off and won first place. I strongly recommed this!!

Jun 14, 2005

This recipe is awesome! I didn't have canned chicken broth, so I just reconstitued dry bullion cubes. I also substitued Pace picante sauce for the green salsa. It turned out great. Increasing the garlic doesn't hurt, either.

Dec 28, 2005

Delish! I used Red salsa as well. Lil' more garlic & wal laaa.... Mix & throw all in crock pot. So easy & very tasty!

Jul 26, 2007

Very easy and yummy. I mixed everything the night before and let it soak overnight. Served it over brown rice. It was a super easy, low-fat dinner for my family. I left out the jalapenos and used red salsa instead of green. I also added more garlic, pepper, salt and cumin to taste after about an hour of cooking.


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 12.2 g
  • 49%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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