Ingredients
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1 pound dry pinto beans
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1 (29 ounce) can reduced sodium chicken broth
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1 large onion, chopped
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1 fresh jalapeno pepper, chopped
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2 cloves garlic, minced
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½ cup green salsa
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1 teaspoon cumin
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½ teaspoon ground black pepper
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water, if needed
Directions
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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.
cookin'mama
Nutrition Facts (per serving)
210 | Calories |
1g | Fat |
38g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 210 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 95mg | 4% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 12g | 44% |
Total Sugars 2g | |
Protein 13g | 26% |
Vitamin C 4mg | 4% |
Calcium 71mg | 5% |
Iron 3mg | 17% |
Potassium 610mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.