Mexican Low-Fat Pinto Beans
Mexican Low-Fat Pinto Beans is an moderately easy dinner. Made with 4 c. water, 1 lb. pinto beans (2 c.), 1 medium onion, chopped (1/2 c.), 1 tsp. minced garlic (in a jar) and 1/2 tsp. lite salt (optional), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Soak beans overnight. Mix water, beans and onion in a 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients.
Heat to boiling.
Reduce heat, cover and boil gently, stirring occasionally, until beans are tender, about 2 hours. Add water during cooking if necessary. Drain.
Reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately.
Use within 10 days. Yields 6 cups, 12 (1/2 cup) servings; 2 cups broth.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment