Mexican Pinto Beans by Valerie’s Kitchen

dry pinto beans, vegetable oil, white or yellow onion, bell pepper, jalapeno peppers, garlic, chicken or vegetable broth, tomato sauce, chili powder, yellow mustard, cumin, oregano, ground black pepper, bay leaf, salt

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Category:

– 1 pound dry pinto beans
– 2 tablespoons vegetable oil
– 1 cup diced white or yellow onion
– 1 good sized bell pepper (seeded and chopped
– 1 jalapeno (seeded and diced)
– 2 teaspoon sminced garlic
– 3 to 3-1/2 cups low-sodium chicken or vegetable broth
– 18 ounce can tomato sauce
– 2 tablespoons chili powder
– 1 tablespoon yellow mustard
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1 teaspoon fresh ground black pepper
– 2 bay leaves
– 1/2 teaspoon salt (or to taste)

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

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