Cheap & Nourishing Pinto Beans Recipe
This is a family tradition in our home. Beans are loaded with fiber and protein. They are a great addition to a Meatless Monday night and certainly keep tight food budgets on track. While they require soaking up to 10 hours to improve digestion, they are worth the wait. Plan to cook dry pinto beans over the weekend and you will be set for a great tasting treat all week.
Yields 8 servings
5 hrCook Time
5 hrTotal Time
- 1 lb. dry pinto beans
- 4 cups. chicken or pork broth
- 1 tbsp. butter
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3.5 cups tomatoes, canned
- 1.5- 2 tsp. salt or to taste
- 1 tbsp. cumin
- Rinse and soak in a large pot with warm water for at least 10 hours. Cover beans with 2-3 inches of water.
- Drain and rinse beans.
- In a large stock pot, sauté celery and onions in butter until translucent over medium high heat.
- Add beans, broth, salt, and cumin.
- Bring to a boil and turn heat down to medium. Cover and cook for 2 or until beans are tender.
- Stir occasionally and add additional water or broth while cooking, if needed.
If you are using the concentrated pork broth from our slow cooker pulled pork, you can dilute the 2 cups with 3 cups of water.