- 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
- 12oz can of Embasa brand sliced jalapenos in Escabeche
Pour the beans in a strainer and wash the beans taking out rocks if you find them.
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.
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.
Peel and slice up the garlic and add.
Lastly, add the can of Jalapenos. Mix all together. Turn the burner to high and let the beans come to a boil.
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.
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.