- 2 cups (1 pound) dried pinto beans
- 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 teaspoon ground cumin
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) Mexican diced tomatoes
- 1/2 teaspoon salt
- Minced fresh parsley
- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Drain and rinse beans, discarding liquid. Return beans to the pan. Stir in the broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender.
- Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro. Yield: 10 servings.
Reviews for Cantina Pinto Beans
"This is one of our favorite bean recipes for Mexican night. I have used dried beans, but prefer to cheat with canned or frozen."
"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."