Smoky jerky lends earthy flavor to this side. For spicy heat, add a diced jalapeño.
2 teaspoons olive oil
3 cups chopped onion (about 1 large)
1 cup chopped green bell pepper (about 1 medium)
5 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup (2 ounces) pepper beef jerky, minced
2 tablespoons molasses
2 teaspoons ground cumin
3 (15-ounce) cans pinto beans, rinsed and drained
How to Make It
Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by about half (about 15 minutes).