An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

210 calories; protein 13.2g 27% DV; carbohydrates 37.9g 12% DV; fat 1.1g 2% DV; cholesterol 1.4mg 1% DV; sodium 95.1mg 4% DV. Full Nutrition
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Reviews (329)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2006
Well I'm a native Texan and have been making pinto beans for years and years and years and thought I would try something new. Well my grandma's recipe (which uses tomatoes bacon etc.) may have to go on the back burner for awhile because these were fantastic and loved by the entire crowd. I cooked them for several hours until they were nice and tender and followed the recipe exactly using the green salsa. This one is definitely a keeper. Read More
(453)

Most helpful critical review

Rating: 3 stars
08/31/2010
I had to add salt at the end of cooking to enhance flavors. I also added more cumin and jalapenos than the recipe called for. Would also be good with some canned adobo peppers. I would say a good starting recipe but needs modifications. I made in the slow cooker on low 8 hours after soaking overnight. Read More
(10)
425 Ratings
  • 5 star values: 270
  • 4 star values: 113
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
02/07/2006
Well I'm a native Texan and have been making pinto beans for years and years and years and thought I would try something new. Well my grandma's recipe (which uses tomatoes bacon etc.) may have to go on the back burner for awhile because these were fantastic and loved by the entire crowd. I cooked them for several hours until they were nice and tender and followed the recipe exactly using the green salsa. This one is definitely a keeper. Read More
(453)
Rating: 5 stars
01/10/2007
I have made this recipe atleast a dozen times and it comes out awesome every time. My little tweeks: I use canned diced jalapenos to taste and I stick it in the crockpot on low all day. Also I always soak the beans the night before. Great beans! Read More
(267)
Rating: 5 stars
11/16/2006
Awesome Recipe. I did change a few things just because that is all I had on hand and they still came out with a really good flavor. I substituted onion for an envelope of onion soup mix and jalapeno for a can of green chilies and used pace picante sauce instead of the green salsa. I also added ketchup to the beans just because that is what my mother in law always does. The beans did take longer than two hours to cook though. I will next time follow the suggestion of another reviewer and soak the beans over night. Thanks for such a great recipe! Read More
(198)
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Rating: 5 stars
05/12/2007
We cooked this in a pot for about 8 hours. It was excellent. We cooked the beans at a cook-off and won first place. I strongly recommed this!! Read More
(93)
Rating: 5 stars
06/14/2005
This recipe is awesome! I didn't have canned chicken broth so I just reconstitued dry bullion cubes. I also substitued Pace picante sauce for the green salsa. It turned out great. Increasing the garlic doesn't hurt either. Read More
(64)
Rating: 5 stars
12/28/2005
Delish! I used Red salsa as well. Lil' more garlic & wal laaa.... Mix & throw all in crock pot. So easy & very tasty! Read More
(62)
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Rating: 4 stars
03/03/2009
I am making a huge pot of beans for a family bbq today as I type this review out. Two things this recipe fails to mention is...1 - make sure your beans are not outdated (yes beans do go stale). And 2 - beans need to be soaked (overnight preferably and depending on the bean) in order to rehydrate them. With both of those said the older the bean the longer it takes to cook that is if it will cook up at all (regardless of soaking). And with soaking not only does the bean rehydrate (resulting in a shorter cooking time..the 2hours as the recipe suggests for 1 lb of beans) but you also properly clean the beans of any debris and remove the indigestible complex sugars from the outer coating of the beans. End result - shorter cooking time and hardly any flatulence from the family (which I'm thankful for). As always I usually modify a recipe depending on what ingredients it calls for and what I have on hand. I didn't have any pinto beans so I am using 2 - 1 lb bags of Great Northern beans. I added 1 can of reduced sodium vegetable stock and 1 can of reduced sodium chicken stock. 2 cans of diced green chili. 1 can of rotel tomatoes/green chili. 1 whole onion (diced). 1 tbs of diced garlic. About 1.5 tsp of Mrs Dash. A pinch of salt. A few turns of the pepper grinder. And about 1 tsp of chili powder. Add water to cover. Check every so often for water evaporation. Add extra water as needed. Family loved these beans!! Read More
(50)
Rating: 5 stars
07/26/2007
Very easy and yummy. I mixed everything the night before and let it soak overnight. Served it over brown rice. It was a super easy low-fat dinner for my family. I left out the jalapenos and used red salsa instead of green. I also added more garlic pepper salt and cumin to taste after about an hour of cooking. Read More
(48)
Rating: 5 stars
01/28/2007
Fantastic! I increased the garlic by 1 clove and did not use jalapenos. This was also cooked on low in my crockpot for about 8 hours. Delicious when paired with Grandmother's Buttermilk Cornbread from this site. We had that bread with these beans tonight and it was like comfort food. Thanks for the recipe! Read More
(47)
Rating: 3 stars
08/31/2010
I had to add salt at the end of cooking to enhance flavors. I also added more cumin and jalapenos than the recipe called for. Would also be good with some canned adobo peppers. I would say a good starting recipe but needs modifications. I made in the slow cooker on low 8 hours after soaking overnight. Read More
(10)
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