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Pinto Beans

December 13, 2011

I did not grow up eating many types of beans (except Boston Baked Beans) but after travelling to the Southwest and Mexico frequently now these are a common tasty side dish for many of our meals, but just don’t boil them and eat.  Add some spice to those beans and plenty of garnishes for the spicy guests.  In the diverse area of South Florida even a 7/11 sells bags of various dried beans, so there is no excuse that there is nothing to eat.  Don’t forget to make extra, you will want Refried Beans or with eggs in the morining.

Pinto Beans


  • 1 lb. Dry Pinto Beans
  • Approx. 10 C. Water
  • 1 Lg. Onion (chopped)
  • 4 C. Chicken Stock
  • 1 Jalapeno Pepper (chopped)
  • 2 Garlic Cloves (minced)
  • 1 t. Cumin
  • Salt and Freshly Ground Pepper to taste
  • Jalapeno Peppers, Salsa Verde and/or Casera for a garnish


  1. Rinse and sort beans; add the water; bring to a boil; let boil for 2 minutes
  2. Remove from heat; cover and let stand for 2 hours; drain and rinse beans (can be done the night before)
  3. Place the beans in a large pt; pour in the chicken stock and stir in the onion,  jalapeno, garlic, salsa, cumin, salt and pepper; bring to a boil; reduce heat to medium low and cook for about 2 hours
  4. Stir often until the beans are tender (add water or more stock to keep the beans moist
  5. Serve in warmed serving dish (covered)
  6. Serve side dishes of Salsa Verde and/or Casera for a garnish

(Serves 6-8)

Recipe from Fooddude

The Garnishes

2 Comments leave one →
  1. December 14, 2011 11:18

    Those look darn perfect to me. Love the garnishes too.

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