Recipe by Fooddude
"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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dry pinto beans
1 (29 ounce) can
reduced sodium chicken broth
fresh jalapeno pepper, chopped
ground black pepper
water, if needed
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.
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.
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!
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!
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. Increasing the garlic doesn't hurt, either.
Delish! I used Red salsa as well. Lil' more garlic & wal laaa.... Mix & throw all in crock pot. So easy & very tasty!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Terry's Texas Pinto Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 10
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