a recipe for ‘pot of beans’ from bygone times. Chicken broth, onion, and dried pinto beans serve as the foundation. For an extra spicy kick, mix with green chile salsa, jalapenos, and cumin.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound dry pinto beans
- 1 (29 ounce) can reduced sodium chicken broth
- 1 large onion, chopped
- 1 fresh jalapeno pepper, chopped
- 2 cloves garlic, minced
- ½ cup green salsa
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- water, if needed
Instructions
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 12 g |
| Protein | 13 g |
| Saturated Fat | 0 g |
| Sodium | 95 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy!
Love these beans! I have followed this recipe for years.
I added a little bacon and got 7th place at a competition in Texas.. its amazing
This is good!really!
Love these! Made exactly as written but let it cook a lot longer. Need to keep adding warm water. Tastes different depending on the salsa you use. My best homemade beans!
Great recipe. Added chili powder for an extra kick and topped with bacon bits before serving. I didnt have time to soak the beans overnight. Instead, I brought beans to a rolling boil then drained the pot. Repeated this process, then rinsed in cold water and they were good to go.
I just made this yesterday in my slow cooker. I didn’t have any dry pinto beans, but I had a bag of 13 different beans, so I used those beans instead! It is delicious! I followed the rest of the recipe, just used the mix of beans instead of just pinto beans. I know I will be making these beans again. Simple and delicious! Just the right amount of heat from the jalapeno. Thanks for a great recipe!
This recipe is a great side dish for chicken quesadillas. It adds some spice to the meal, but it isn’t overpowering. I had to cook the beans about 4 hours to get them soft enough. Maybe if I had soaked them overnight, the two-hour time in the recipe would have been sufficient. I would make this dish again
I put in an instapot for 30 minutes – delish
Delicious!!!
Easy receipe. Added can of rotel instead of salsa. Great flaver. Will make again in smaller amount for two.
I used this exact same recipe but cooked the beans on high in my slow cooker (5 hours). At the end, I added a whole can of Rotel Tomatoes (drained). It was amazing!!!
I made it as is except used reg salsa. I will make it again, everyone really liked it
First time I ever made pinto beans from the dry state! I had already soaked my beans for 8+ hours, rinsed them again, added more water and 4 cloves of garlic before I found this recipe. So, once I found the recipe I added chicken base to make the “chicken broth” in the recipe, added onion, 1/2 cup red Pace restaurant style salsa, the cumin, and pepper. I did not use jalapeno b/c we don’t like spicy things. Simmered for about 2 hours and they were done.
This is just a perfect pinto bean recipe. It can be adjusted or is perfect as is; I have been making this for years and usually add a can of green chills instead of the salsa but have done it both ways. For me, soaking them for half the day and cooking for 2 hours is perfect. They are still firm, not mushy full and full of liquid like they get when you cook them too long. I make Homesteader Cornbread (as written) from this site to go with them. Very simple and very delicious meal.
West Virginia Hillbilly with a love of pinto’s. I stayed as close to Terry’s recipe as I could and was not disappointed in the least. I did add some dried crushed Carolina Reapers, 1/4 tsp, which gave it a heat any true Texan would love. Thank you Terry, you knocked it out of the park.
Excellent recipe! I didn’t use the jalapeno because my husband can’t take the heat Lol and I used red salsa because that is what I had. I also used 4 cups of water in addition to the broth and 4 strips of bacon. I cooked on the stove top covered for 2 1/2 hours. Thumbs up from everyone in my house 🙂 Thank you!
The pinto beans definitely need to soak overnight. I also added a small ham hock I had in the freezer.
I actually made it in the Crock-Pot instead of on the stove so I let it cook for like six to eight hours. I also added a can of diced tomatoes with basil and oregano seasoning in them.
Great bean recipe. Only change- I added some ham.
I used my slow cooker & let them cook seven hours. Best pinto bean recipe I’ve ever tried! I will be making this one over & over!