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Cantina Pinto Beans

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

  • 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.

Nutrition Facts

3/4 cup: 162 calories, 1g fat (0 saturated fat), 0 cholesterol, 536mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 10g protein. Diabetic exchanges: 2 starch.

Reviews

Average Rating:
  • Carol39110
    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.

  • Mz_Fitz
    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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