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Terry's Texas Pinto Beans


"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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2 h 15 m servings 210 cals
Original recipe yields 8 servings


  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 313
  1. 395 Ratings

Most helpful positive review

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 h...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 h...

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, ...

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 jala...

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!!

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. Increasin...

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

I am making a huge pot of beans for a family bbq today as I type this review out. Two things this recipe fails to mention is...1 - make sure your beans are not outdated (yes beans do go stale). ...

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 use...

Fantastic! I increased the garlic by 1 clove and did not use jalapenos. This was also cooked on low in my crockpot for about 8 hours. Delicious when paired with Grandmother's Buttermilk Cornbrea...