Chris' Spicey Pinto Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups dried, sorted pinto beans1 can Rotel Diced Tomatoes with Habanero Peppers2 Tbs medium ground black or white pepper or 1 Tbs each1 onion, chopped coarse2 bullion cubes, reduced sodium chickenabout 8 cups of water,
Makes 4 1/2 cup servings
Rinse and sort and then soak.
I soak my beans overnight.
Cut the onion in half, then cut em up into large chunks.
Sautee in pan with a little pam sprayed in, just to keep em from stickin.
put water into soaked beans, add the sauteed onions, can of Rotel, and pepper. bring to a slow boil, add chicken bullion and boil for about 20 mins, reduce heat to medium low, and cover and let cook till beans colour turns and they are nice and tender. If you like soupy beans add more water or stock, thicker beans, add less. KEEP an eye on em so they do not burn on the bottom.
Number of Servings: 4
Recipe submitted by SparkPeople user SIRCHRISRR.
Rinse and sort and then soak.
I soak my beans overnight.
Cut the onion in half, then cut em up into large chunks.
Sautee in pan with a little pam sprayed in, just to keep em from stickin.
put water into soaked beans, add the sauteed onions, can of Rotel, and pepper. bring to a slow boil, add chicken bullion and boil for about 20 mins, reduce heat to medium low, and cover and let cook till beans colour turns and they are nice and tender. If you like soupy beans add more water or stock, thicker beans, add less. KEEP an eye on em so they do not burn on the bottom.
Number of Servings: 4
Recipe submitted by SparkPeople user SIRCHRISRR.
Nutritional Info Amount Per Serving
- Calories: 141.7
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 615.0 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 8.5 g
- Protein: 7.5 g
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