Pinto Beans and Potatoes

By JimMac

Ingredients

• 3 cups water
• 2 cups unpeeled diced potatoes
• 1/4 cup low sodium nonfat chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 2 cups cooked or low sodium canned pinto beans, rinsed and drained
• 2 tablespoons fresh parsley, minced
• 1 teaspoon cumin
• 1 teaspoon paprika

Preparation

Step 1

DIRECTIONS:

Bring water to a boil in a saucepan. Add the potatoes and cook until just tender, about 15 minutes. Drain.

Heat the broth in another saucepan. Add the onion, garlic, and jalapeno, and saute until the onion begins to soften, about 4 minutes.

Add the potatoes, beans, parsley, cumin, and paprika. Reduce heat to low and cook, stirring several times, for 6 minutes.

Serve at once.