« Nutella Oatmeal Thins | Main | Chocolate Griddle Cakes »

Cantina Pinto Beans

* 2 cups dry pinto beans
* 2 (14.5 ounce) cans reduced sodium chicken
* 2 celery ribs, diced
* 1/4 cup diced onion
* 1/4 cup diced green pepper
* 1 teaspoon ground cumin
* 1/2 teaspoon ground sage
* 1/4 teaspoon crushed red pepper flakes
* 2 bay leaves
* 1 garlic clove, minced
* 2 (14.5 ounce) cans Mexican diced tomatoes
* salt to taste
* minced fresh cilantro or parsley, optional

# Soak beans overnight in slow cooker, rinse, and drain. Or use the quick method: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Pour beans into slow cooker.
# Stir in broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves, garlic and tomatoes. Cook on high for 1 hour, then on low for 5-6 hours, or until beans are very tender. Discard bay leaves. Stir in salt. Sprinkle with cilantro.

Nutritional Analysis: One serving (3/4 cup) equals 164 calories, 1 g fat (trace saturated fat), 0 cholesterol, 605 mg sodium, 32 g carbohydrate, 10 g fiber, 10 g protein.

All Recipes (modified for slow cooker)