I replaced the bell pepper with celery stalks (remove before serving) and added a jalapeno (seedless). It was great!!!
Mexican Pinto Beans
- 1 cup dried pinto beans
- 3 cups reserved chicken broth
- 3 bacon slices, diced
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 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.
- Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat.
1994 Recipe Hall of Fame
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables