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Mexican Rancho Pinto Beans

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Ingredients
  Firm ripe tomatoes 1 Pound, rinsed, cored, and chopped (2 Tomatoes)
  Onion 3⁄4 Pound, peeled and chopped (1 Onion)
  Anaheim chilies 1⁄2 Pound, rinsed, stemmed, seeded, and chopped (3 Fresh Chilies)
  Garlic 5 Clove (25 gm), peeled and chopped
  Canned pinto beans 90 Ounce, drained (6 Cans, 15 Ounce Each, 10 To 11 Cups)
Directions

1. In a 5- to 6-quart pan over medium-high heat, combine tomatoes, onion, chilies, and garlic. Stir often until onion is slightly browned, about 10 minutes.
2. Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste with salt and pepper. Pour into a bowl.

Recipe Summary

Cuisine: 
Mexican
Method: 
Stir Fried
Ingredient: 
Bean
Servings: 
28

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