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Spicy Pinto Beans

Yield 4 (3/4-cup) servings.

Ingredients

  • 1 cup dried pinto beans
  • 4 1/4 cups cold water
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 medium cloves garlic, crushed
  • 1/2 cup diced reduced-fat, low-salt ham
  • 3 jalapeno peppers, seeded and chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 118
  • caloriesfromfat 19 %
  • fat 2.5 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.3 g
  • carbohydrate 16.6 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 314 mg
  • calcium 0.0 mg

How to Make It

  1. Sort and wash beans; place beans in a large saucepan. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and return to saucepan; add 4 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer, partially covered, 2 hours or until tender.

  2. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, and saute 5 minutes. Add garlic, ham, and chopped pepper; saute 5 additional minutes. Add onion mixture to beans in saucepan. Add vinegar and remaining ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

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