- 10
Ingredients
- 2 cups (1 pound) dried pinto beans
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 celery ribs, diced
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) Mexican diced tomatoes
- 1/2 teaspoon salt
- Minced fresh parsley
Preparation
Step 1
Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid.
Return beans to the pan.
Stir in the broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender.
Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro. Yield: 10 servings.
Nutrition Facts: 3/4 cup equals 164 calories, 1 g fat (trace saturated fat), 0 cholesterol, 605 mg sodium, 32 g carbohydrate, 10 g fiber, 10 g protein.