Ingredients:
2 Pounds Of Dried Pinto Beans
6 1/4 Cups Of Bottled Water
1 Cup Of Meijer Organics Chicken Broth
1/2 Finely Chopped Fresh Red Onion
5 Large Fresh Minced Garlic Cloves
4 Tablespoons Of Table Salt
1 Tablespoon Of Crushed Red Pepper Flakes
2 Tablespoons Of Coarse Ground Black Pepper
1 Sixteen Ounce Container Of Pico De Gallo
2 Cups Of Grated Mozzarella Cheese
Information:
Serving Size 16
255 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
This boiled pinto beans recipe was submitted to us by Shaunda of Tube City Arizona. To begin first you will need to take out a large saucepan, and then add in the bottled water, Meijer Organics chicken broth, dried pinto beans, minced garlic, chopped red onion, table salt, coarse ground black pepper, and crushed red pepper flakes. Stir these ingredients together thoroughly over medium high heat until the sauce begins to slightly boil. Once you have attained a boil, back the heat off to medium low, then place a lid over the pot and let the beans simmer for roughly three and a half hours, or until they are soft and tender. While your pinto beans simmer, stir them occasionally to prevent any burning. If you find that the sauce is drying out at any time during the cooking process, then simply add more water to it. Once the beans have been cooked, I like to mash them up to a refried beans like consistency, and then stir in grated mozzarella cheese and Pico de Gallo while the beans are still really hot. That's it for this particular recipe, however we do have many more boiled vegetable recipes to choose from.
