Tex-Mex Pinto Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 cup pinto beans (dried from package) 5 cup Swanson Chicken Broth 99% Fat Free 1 cup, chopped Onions, raw 1 pepper Jalapeno Peppers 1 clove Garlic 1.25 cup RO TEL No Salt Added Diced Tomatoes & Green Chilies 115 grams Cilantro, raw 0.5 tsp Morton Iodized Salt 0.25 tsp Black Pepper (Ground)
Instructions:
1. Rinse and sort dried beans.
2. Add beans and chicken broth to electric pressure cooker.
3. Dice onion, jalapeno, and garlic, add to pot.
4. Close pressure cooker, set to sealed position, bring to pressure. Cook on high pressure for 42 minutes.
5. Let pressure release for naturally for 15 minutes.
6. Drain any excess liquid from pot
7. Stir in can of ro-tel and cilantro
8. Add salt and pepper to taste, if desired
Serving Size: 8
1. Rinse and sort dried beans.
2. Add beans and chicken broth to electric pressure cooker.
3. Dice onion, jalapeno, and garlic, add to pot.
4. Close pressure cooker, set to sealed position, bring to pressure. Cook on high pressure for 42 minutes.
5. Let pressure release for naturally for 15 minutes.
6. Drain any excess liquid from pot
7. Stir in can of ro-tel and cilantro
8. Add salt and pepper to taste, if desired
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 0.0 g
- Cholesterol: 3.1 mg
- Sodium: 759.1 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 7.7 g
- Protein: 10.3 g
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