tex-mex pot of beans

I was really craving pinto beans earlier this week.  Yes, weird craving…but I like this recipe that came out of it!

1 bag pinto beans, soaked for 24 hours and then cooked for 2 hours

1 tbsp chicken base (4 cubes boullion), or 1 liter chicken stock

1 tbsp cumin

1 small onion, diced

1 12oz can diced tomatoes

1 tbsp garlic, diced

1 small bunch cilantro, washed and chopped

½ cup red wine

 

Drain pinto beans, then add chicken stock (or base/boullion and a liter of water)

Add remaining ingredients except for cilantro and wine and simmer for 30 more minutes.

Add cilantro and red wine, take off heat.

Garnish with more cilantro if desired, and add salt and pepper to taste.

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One thought on “tex-mex pot of beans

  1. I make this weekly! Except I don’t have any red wine (I wish!) and the beans aren’t exactly pinto. But, it is a staple in our house. Some times I have used bacon grease on the rare occasion that we have it. Not healthy, but really yummy!

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