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The "Best" Pinto Bean oup

By

Found this one in the "Arizona Cookbook" and made a few changes to make it my own :)

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Ingredients

  • 3 cups of dry pinto beans, rinsed & soaked overnight
  • 3 carrots (about 1 cup), peeled & sliced
  • 3 celery stalks (about 1 cup), sliced
  • 1 cup onion, chopped
  • 2 scallions, sliced (some of the green part, too)
  • 2 elephant cloves of garlic, sliced (double if regular)
  • 1 lb. of a ham slice with bone-in, fat trimmed off and cut into small cubes
  • 1 8 oz. can tomato sauce
  • 1 10 3/4 oz. can tomato soup
  • 2 cups chicken (or vegetable) broth
  • 1 TBSP dry cilantro
  • 1 tsp. salt
  • 1/2- 1/4 tsp. cayenne pepper (preference of heat level)

Details

Preparation

Step 1

1. Put beans and ham cubes in dutch oven and cook slowly uncovered on low-medium heat for 1/2 hour; and when start to boil add enough water to cover both beans and ham.
2. About 1/2 hour later, add a little more waater and turn heat down to low.
3. Keep stirring and add water when needed.
4. After about 2 1/2 hours add carrots, celery, onion, tomato sauce, tomato soup and chicken broth; bring to light boil and let it go for 40 minutes; then, turn it down between low and medium.
5. After another hour add scallions w/ green parts, garlic, cilantro, salt and cayenne pepper; cover pot almost completely and let simmer for 1 1/2 hours

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