Ingredients
1 pound Pinto beans
1 chicken broth 29oz
1 onion, chopped
1 jalapeno, chopped
2 garlic, minced
1/2 cup green salsa
1/2 teaspoon cumin
1/2 teaspoon black pepper
Preparation
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
