Family loves this recipe! I used 4 (15.5 oz.) cans rinsed/drained pinto beans (1/2 c. dry pinto beans = 1 (15.5 oz.) can prepared beans) to speed things up, 2 c. double strength chicken broth, sauted veges, added spices to veges and sauted another 2 minutes so spices' flavor would "pop," then added to beans and cooked another 20 minutes or so. Since I didn't have any Mexican style tomatoes, I blended until smooth 1 onion, 1 tsp. minced garlic (or 2 cloves garlic), several seeded slices of canned jalapenos, sauted them in oil a couple of minutes, then added regular canned diced tomatoes with juice and cooked 5 more minutes, then added to beans and cooked as directed. Next time I'll simplify things by sauteeing all the veges together except tomatoes at the beginning of the recipe. Great served with "honey cornbread" from this same site, and my toddler loves this combined with cheddar cheese and wrapped in a burrito shell.
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Family loves this recipe! I used 4 (15.5 oz.) cans rinsed/drained pinto beans (1/2 c. dry...