Pinto beans are a popular dish in Mexico and can be served with a variety of main dishes. The beans are left whole, and served with a little bit of the broth that the beans are cooked in. These pinto beans are different than refried beans
which are mashed and fried after the beans are cooked. This Pinto Beans recipe is actually a great start to make the refried version, but they are also great by themselves.
- 1 32 oz bag of pinto beans
- Enough water to cover the beans
- 32 oz. low sodium chicken broth (home made or from a box)
- 32 oz of water (about 4 cups)
- 3 cloves of garlic, peeled
- 1 jalapeno, seeds and stem removed
- Additional water *see instructions
Rinse the beans and pick out any debris. Broken beans are okay and can be left in. Put the beans in a large pot or bowl and cover with enough water to cover the beans by 4-5 inches. Let them soak overnight. The next morning, drain the soaking liquid and discard. Rinse the beans one more time and place into a large pot. Chop the garlic and the jalapeno. Add the chicken broth, water, garlic and jalapeno to the beans and bring to a simmer. Let the beans simmer all day until softened. The liquid should reduce to a slightly thickened broth. If too much water evaporates, add more as necessary. The beans will need to cook for 5-6 hours.