Found this recipe on Allrecipes a few years ago. It’s easy, cheap, and versatile. Recipe is easily halved, as I did this week. In the past i’ve used these for: side for BBQ, potluck dish, nachos, taco salad, smushed into refried beans, breakfast tacos, “Chipotle style taco bowls”, etc.
Taco salad for Tuesday night’s dinner…I decided on spinach for something different. Tomato, sauteed onions and peppers, mushrooms, beans, tortilla chips, and Nacho Mom’s fire roasted queso.
Terry’s Texas Pinto Beans
1 pound dry pinto beans
1 (29 ounce) can reduced sodium broth
1 large onion chopped
1 fresh jalapeno pepper chopped
2 cloves garlic minced
1/2 cup green salsa (red works fine too)
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
Place the pinto beans in a large pot, and pour in the 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.
Makes 8 servings for a full batch. 3 WW P+ per 1/2 cup serving.