Photo: Lee Harrelson; Styling: Jan Gautro
Yield
4 cups

Instead of soaking pinto beans overnight, use the quick soak method to make this Mexican side dish. Use a smokey thick-cut bacon for additional flavor. For more heat, add minced jalapeno.

How to Make It

Step 1

Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain.

Step 2

Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat.

Chef's Notes

1994 Recipe Hall of Fame

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