Ingredients and Weight:
- 1 pound dried pinto beans, picked over and rinsed
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth or water
Preparation Time:
15 minutes
Cooking Time:
2-3 hours (depending on cooking method)
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, combine the beans, onion, bell peppers, garlic, cumin, oregano, salt, and pepper.
- Add the chicken broth or water and bring to a boil.
- Reduce heat and simmer for 2-3 hours, or until the beans are tender.
- If using a slow cooker, cook on low for 6-8 hours.
- Serve warm with desired toppings, such as cheese, cilantro, and sour cream.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Protein: 15g
- Carbohydrates: 40g
- Fiber: 12g
- Fat: 5g
Dish Characteristics:
- Rich and flavorful
- Creamy and slightly spicy
- Customizable with desired toppings
- Suitable for American taste while capturing Mexican flavors
User Comments:
- "These beans were so delicious! They had a perfect balance of flavors and the perfect amount of spice." - Sarah
- "I love how easy these beans were to make. I made them in my slow cooker and they were perfect for a warm and comforting meal." - John
- "I'm not usually a fan of pinto beans, but these were amazing! The bell peppers and cumin gave them a unique and delicious flavor." - Mary
Special Precautions and Tips:
- If using dried beans, be sure to soak them overnight before cooking to reduce cooking time.
- To make a vegetarian version, use vegetable broth instead of chicken broth.
- For a spicier flavor, add a dash of cayenne pepper or chopped jalapeño.
