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Southwestern Pinto Beans

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Southwestern Pinto Beans
  • Prep Time 2 hr 0 min
  • Total Time 12 hr 30 min
  • Servings 7
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Looking for a fiery side dish? Spice it up with these slow cooked Southwestern pinto beans.

Ingredients

4
cups water
1
cup dried pinto beans, sorted and rinsed
1
cup water
1
medium stalk celery, sliced (1/2 cup)
1
medium carrot, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
tablespoon chopped chipotle chilies in adobo sauce (from 7-ounce can)
1
teaspoon chili powder
1/2
teaspoon dried oregano leaves
2
teaspoons salt
1
can (6 ounces) tomato paste

Directions

  • 1 Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
  • 2 Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
  • 3 Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
  • 4 Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.
Tips  

Save the leftover chipotle chilies to add a fiery kick to salsa, tacos and other Mexican foods.

You can vary the taste of this south-of-the-border-influenced side dish by using black beans instead of pinto beans. These Tex-Mex beans make a great side dish for grilled beef steak, pork chops or chicken.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
900mg
Total Carbohydrate
14g
(
Dietary Fiber
4g
)
Protein
3g
Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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