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Cantina Pinto Beans

This dish was inspired by one served at a restaurant in Dallas, Texas. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with cornbread. —L.R. Larson, Sioux Falls, South Dakota
  • Total Time
    Prep: 15 min. + standing Cook: 1-1/2 hours
  • Makes
    10 servings


  • 2 cups dried pinto beans (about 3/4 pound)
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 celery ribs, diced
  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1/2 teaspoon salt
  • Chopped fresh cilantro


  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
  • Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
  • Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.
Nutrition Facts
3/4 cup: 162 calories, 1g fat (0 saturated fat), 0 cholesterol, 536mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 10g protein. Diabetic exchanges: 2 starch.

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