Ingredients and Weight:
- 2 lbs canned pinto beans, drained and rinsed
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 serrano pepper, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- Cilantro and chopped scallions for garnish
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Sauté the onion, green bell pepper, red bell pepper, and serrano pepper in a large skillet over medium heat until softened.
- Stir in the cumin, chili powder, oregano, sugar, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the chicken broth and bring to a boil.
- Stir in the drained pinto beans. Reduce heat to low, cover, and simmer for 30 minutes.
- Garnish with cilantro and chopped scallions.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15 grams
- Carbohydrates: 40 grams
- Fat: 5 grams
Dish Characteristics:
- Savory and flavorful
- Smoky and spicy
- Easy to prepare
- Perfect for a hearty meal or as a side dish
User Comments:
- "These beans are incredibly delicious and satisfying. The perfect comfort food on a chilly night."
- "The Mexican-style seasonings give these beans a unique and unforgettable flavor. Highly recommended for bean lovers."
- "I'm not a huge fan of beans, but these Pinto Beans are surprisingly addictive. The spices are well-balanced and the texture is perfect."
Special Precautions and Tips:
- If you prefer less heat, substitute a jalapeño pepper for the serrano pepper.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Serve with tortillas or bread for dipping.
