For a printer friendly version of this recipe, click here
Servings: Serves 4.
This is Marlys' adaptation of a different recipe. Serve it with Grilled Chicken Breasts with Ancho Chile Sauce and Pico de Gallo. Or with whatever you want.
2 15-ounce cans pinto beans, rinsed, drained (or cook your own with chopped onion and a bay leaf)
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped mixed pepper or chili peppers (red, green, Anaheim, banana ... we were using up ones from our garden)
1 tablespoon chopped garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup canned chicken broth (or more)
1/2 teaspoon hot pepper sauce (such as Tabasco)
4 tablespoons chopped fresh cilantro
Heat oil in large pan. Add onions and peppers; saute until soft, about 10 minutes. Add garlic. Saute 2 minutes. Add chili powder and cumin; stir 1 minute. Mix in beans, hot pepper sauce and chicken broth. Simmer mixture 5 minutes, stirring often (add more broth if necessary). Season with salt and pepper. Sprinkle with cilantro. Serve with cooked white rice.
< Go Back