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).
My husband thought this was pretty good but I found it disappointing (and my 1-year-old son wouldn't eat it).
Perhaps the problem is that I made this to be an entree but it's really too sweet to function as an entree; it's really just a side dish. I won't bother making it again.
This recipe caught my eye because of the jerky - unfortunately, I couldn't taste it at all. I bought a national brand package and it just didn't seem to stand up to the other flavors (garlic!). I think I was hoping for something more like baked beans... I kept wanting to add brown sugar and, sure enough, I wish I had. I will try to salvage the leftovers by adding some bacon and brown sugar and kicking up the heat.
How we ate 3 cans of pinto beans for dinner - I do not know. But this dish was so tasty that my husband and I devoured the whole thing with two small children who just ate a few bites. On a cold winter evening it really hit the spot!
I substituted items only out of necessity: Beef broth instead of chicken broth, Green onions instead of normal onions, and I added a smidge of extra mollasses.
We could easily eat this once a month with grilled hamburgers, or other grilled meat/fish and not get burnt out on it.
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