Pinto Beans

  • Servings : 8
  • Prep Time : 5m
  • Cook Time : 5:0 h
  • Ready In : 5:5 h

Submitted by Jeremy Czapinski
(Chula Vista Fire Department, CA)


  • 32oz of pinto beans
  • 32oz of low sodium chicken broth
  • 3 cloves of garlic
  • Water
  • 12oz can of Embasa brand sliced jalapenos in Escabeche
  • Salt
  • Pepper


Step 1

Pour the beans in a strainer and wash the beans taking out rocks if you find them.

Step 2

Put the beans in a large pot and cover with water until the water is about 2 inches above the beans. Let the beans soak overnight.

Step 3

The next morning, pour the water out. First pour in the chicken broth with the beans. Then add additional water until the water/broth level is about 2 inches above the beans.

Step 4

Peel and slice up the garlic and add.

Step 5

Lastly, add the can of Jalapenos. Mix all together. Turn the burner to high and let the beans come to a boil.

Step 6

Once you have reached boil, lower the temp to a simmer (very light boil). Keep the beans covered. Allow them to simmer for 5 hours. Check on them every 30 minutes or so and stir.

Step 7

the longer they sit after cooking…the thicker the broth will get. If for some reason the broth level looks low during your 5 hours of cooking…just add a little bit of water. Once complete, salt and pepper to taste.

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