Cantina Pinto Beans Recipe

Name: Cantina Pinto Beans Recipe
Ingredients: 2 cups dried pinto beans (about 3/4 pound); 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 2 celery ribs, diced; 1/4 cup diced onion; 1/4 cup diced green pepper; 1 garlic clove, minced; 2 bay leaves; 1 teaspoon ground cumin; 1/2 teaspoon rubbed sage; 1/4 teaspoon crushed red pepper flakes; 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained; 1/2 teaspoon salt; Chopped fresh cilantro

Cantina Pinto Beans Recipe was pinched from <a href="https://www.tasteofhome.com/recipes/cantina-pinto-beans" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"This dish was inspired by one served at a Dallas, Texas restaurant. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with corn bread. —L.R. Larson, Sioux Falls, South Dakota..."

INGREDIENTS

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2 cups dried pinto beans (about 3/4 pound)

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2 cans (14-1/2 ounces each) reduced-sodium chicken broth

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2 celery ribs, diced

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1/4 cup diced onion

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1/4 cup diced green pepper

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1 garlic clove, minced

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2 bay leaves

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1 teaspoon ground cumin

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1/2 teaspoon rubbed sage

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1/4 teaspoon crushed red pepper flakes

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2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained

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1/2 teaspoon salt

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Chopped fresh cilantro

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