Recipe Details
Ingredients
-
1pounddry pinto beans
-
1(29 ounce) canreduced sodium chicken broth
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1largeonion, chopped
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1fresh jalapeno pepper, chopped
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2clovesgarlic, minced
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½cupgreen salsa
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1teaspooncumin
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½teaspoonground black pepper
-
water, if needed
Cooking Directions
-
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
cookin’mama
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories210 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 0g |
2% |
| Cholesterol 1mg |
0% |
| Sodium 95mg |
4% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 12g |
44% |
| Total Sugars 2g |
|
| Protein 13g |
26% |
| Vitamin C 4mg |
4% |
| Calcium 71mg |
5% |
| Iron 3mg |
17% |
| Potassium 610mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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