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Mexican Rancho Pinto Beans





Yields
Makes 8 to 10 servings

For speed, start with canned beans. To cook your own dried beans, start with 2 pounds. If making up to 2 days ahead, cover and chill. Reheat in a microwave oven or stir occasionally over medium heat.

 2 firm-ripe to ripe tomatoes (1 lb. total), rinsed, cored, and chopped
 1 onion (3/4 lb.), peeled and chopped
 3 fresh Anaheim chilies (1/2 lb. total), rinsed, stemmed, seeded, and chopped
 5 cloves garlic, peeled and chopped
 6 cans (about 15 oz. each; 10 to 11 cups total) pinto beans, drained
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over medium-high heat, combine tomatoes, onion, chilies, and garlic. Stir often until onion is slightly browned, about 10 minutes.

Step 2
2

Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste with salt and pepper. Pour into a bowl.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 211Calories from Fat 5.2
% Daily Value *
Total Fat 1.2g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 793mg34%
Total Carbohydrate 39g13%

Dietary Fiber 11g44%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.