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Mexican Low Fat Pinto Beans

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Ingredients
  Water 4 Cup (64 tbs)
  Pinto beans 1 Pound
  Onion 1 Medium, chopped
  Minced garlic 1 Teaspoon
  Lite salt 1⁄2 Teaspoon
  Cumin seed 1 Teaspoon
  Diced tomatoes with green chilies 1 Can (10 oz) (1 Can Rotel, Undrained)
Directions

Soak beans overnight.
Mix water, beans, and onion in a 4-qt.
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 simmer, stirring occasionally, until beans are tender, about 2 hours.
Add water during cooking if necessary.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Bean

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