Mexican-Style Pinto Beans

Name: Mexican-Style Pinto Beans
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 2 cups dried pinto beans (about 3/4 pound); 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 garlic clove, minced; 2 bay leaves; 1 teaspoon ground cumin; 1/2 teaspoon rubbed sage; 1/4 teaspoon crushed red pepper flakes; 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained; 1/2 teaspoon salt; Chopped fresh cilantro, optional

Total Time Prep: 15 min. + standing Cook: 1-1/2 hours

Yield 10 servings

Test Kitchen Approved

This Mexican-Style pinto beans recipe delivers rich, savory flavor and incredible versatility—perfect as a soup, stew, side or hearty main dish with cornbread or tortillas.

Ingredients

2 cups dried pinto beans (about 3/4 pound)
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 garlic clove, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1/2 teaspoon salt
Chopped fresh cilantro, optional

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro if desired.

Nutrition Facts

3/4 cup: 162 calories, 1g fat (0 saturated fat), 0 cholesterol, 536mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 10g protein. Diabetic exchanges: 2 starch.

Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. —L.R. Larson, Sioux Falls, South Dakota

Recipe Creator