Cantina Pinto Beans Recipe

Cantina Pinto Beans Recipe

  • 2 cups dry pinto beans
  • 2 (14.5 ounce) cans 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 (14.5 ounce) cans Mexican diced tomatoes
  • 1/2 teaspoon salt
  • minced fresh cilantro or parsley
  1. 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.
  2. Stir in 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.
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