Mexican Rancho Pinto Beans

recipe

For speed, start with canned beans. To cook your own dried beans, start with 2 pounds. If making up to 2 days ahead, cover and chill. Reheat in a microwave oven or stir occasionally over medium heat.

Yield:

Makes 8 to 10 servings

Recipe from

Sunset

Nutritional Information

Calories 211
Caloriesfromfat 5.2 %
Protein 12 g
Fat 1.2 g
Satfat 0.2 g
Carbohydrate 39 g
Fiber 11 g
Sodium 793 mg
Cholesterol 0.0 mg

Ingredients

2 firm-ripe to ripe tomatoes (1 lb. total), rinsed, cored, and chopped
1 onion (3/4 lb.), peeled and chopped
3 fresh Anaheim chilies (1/2 lb. total), rinsed, stemmed, seeded, and chopped
5 cloves garlic, peeled and chopped
6 cans (about 15 oz. each; 10 to 11 cups total) pinto beans, drained
Salt and pepper

Preparation

1. In a 5- to 6-quart pan over medium-high heat, combine tomatoes, onion, chilies, and garlic. Stir often until onion is slightly browned, about 10 minutes.

2. Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste with salt and pepper. Pour into a bowl.

Elena Cota, San Diego California,

Sunset

July 1999
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