by Talk about necessity being the mother of invention. This recipe came about when I realized I didn’t have beans to go with the tamales I was serving my girlfriends for dinner. I literally scoured my pantry and came up with this recipe. It has since then been the go-to beans for many church dinners and school fundraisers.
- 111 oz. can pinto beans
- 28 oz. verde enchilada sauce
- 1 can Rotel (mild or hot)
- 3 cans chicken broth
- 1/2 large onion, chopped
- 1-2 tablespoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1-2 tablespoons minced garlic
- Handful of real bacon bits
- 1 bunch cilantro, chopped (optional)
Drain and rinse the beans. In a large pot, combine all ingredients except the cilantro. Turn heat to high until it starts to boil. Once boiling, lower heat to simmer for about 30 minutes. Add cilantro and simmer five minutes. Great with rice or cornbread!
