Cantina Pinto Beans Recipe

4.5 2 3
Cantina Pinto Beans Recipe
Cantina Pinto Beans Recipe photo by Taste of Home
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Cantina Pinto Beans Recipe

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4.5 2 3
Publisher Photo
Cumin, cilantro and red pepper flakes lend a Southwestern flair to tender pinto beans in this recipe from Mrs. L.R. Larson of Sioux Falls, South Dakota. "This dish was inspired by one served at a Dallas, Texas restaurant. The chef added chunks of ham, but my version is meatless," she writes. "It makes a great Tex-Mex side or a filling lunch when served with corn bread."
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 1-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 1-1/2 hours

Ingredients

  • 2 cups dried pinto beans (about 3/4 pound)
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 celery ribs, diced
  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1/2 teaspoon salt
  • Chopped fresh cilantro

Directions

Sort and rinse beans with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro. Yield: 10 servings.
Originally published as Cantina Pinto Beans in Light & Tasty April/May 2002, p33

Nutritional Facts

3/4 cup: 164 calories, 1g fat (0 saturated fat), 0 cholesterol, 605mg sodium, 32g carbohydrate (0 sugars, 10g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

  • 2 cups dried pinto beans (about 3/4 pound)
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 celery ribs, diced
  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1/2 teaspoon salt
  • Chopped fresh cilantro
  1. Sort and rinse beans with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
  2. Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
  3. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro. Yield: 10 servings.
Originally published as Cantina Pinto Beans in Light & Tasty April/May 2002, p33

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Reviews forCantina Pinto Beans

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MY REVIEW
Carol39110 User ID: 1932804 92037
Reviewed Nov. 11, 2011

"This is one of our favorite bean recipes for Mexican night. I have used dried beans, but prefer to cheat with canned or frozen."

MY REVIEW
Mz_Fitz User ID: 1671061 41122
Reviewed Sep. 7, 2010

"Love this recipe. If you like a little more spice, use 2 cans of Rotel Tomatoes instead of the Mexican tomatoes and add more garlic. I also saute the vegetables before I added the beans and stock."

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