|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | cups | pinto beans, mature seeds, raw | 4 | cups | chicken broth, low sodium, canned | 1 | large | Onion, chopped | 4 | tablespoons | Green chiles, 4 oz canned chopped with liquid | 1 | can (15 oz) | Tomatos, canned, diced Ro-tel | 2 | cloves | garlic minced | 1 | teaspoon | Spices, ground cumin | 1 | cup (8 fl oz) | water |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, chilies, rotel tomatoes, garlic, 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. |
|
