Cantina Pinto Beans

Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Wait Time: 1-2 hours Cook Time: 1 hour 30 minutes Serves: 4-6

2 cups dry pinto beans

4 cups reduced sodium chicken or vegetable broth

2 celery ribs, diced

½ small onion, chopped

½ large green bell pepper

1 teaspoon ground cumin

½ teaspoon chili powder

2 bay leaves

2 garlic cloves, minced

1 (14.5 ounce) cans Mexican diced tomatoes

1/2 teaspoon salt and black pepper

2 tablespoons minced fresh cilantro

Place beans in a large pot; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-2 hours. Drain and rinse beans, discarding liquid.

Return beans to the pan. Add broth and bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are tender.

Stir in celery, onion, green pepper, cumin, chili powder, bay leaves, garlic and tomatoes. Simmer, uncovered, for 30 minutes or until heated through and vegetables are tender.

Discard bay leaves; season with salt and pepper and sprinkle with cilantro before serving.