Add green chili salsa, jalapeno and cumin for the spicy kick. Read the full recipe after the video. 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.
Open a can of pinto beans and add them to your lettuce salad with low-carb dressing, and you have a balanced, healthy meal 1 2 3. You can also puree pinto beans and use them as a dip with low-carb vegetables such as mushrooms, cucumbers, celery or radishes 1 2 3.
My pinto bean seasoning mixture includes simple savory spices: It’s all dumped into a clean, labeled jar and I just shake it to mix everything up. So if you find yourself cooking pinto beans often, mix up some of this pinto bean seasoning for yourself. It stores well in a small jar.
Combine all spices in an airtight container. Use 3 tablespoons mix per pound of beans and prepare beans according to your preferred method. Seasoning can be stored in an airtight container for up to 6 months. I used the entire mixture with 2 pounds of beans and ham. Tasted great.