By Betsy Vail 08/31/2014
Ingredients:
- 1 – 16 oz. bag pinto beans, checked for stones, soaked overnight and rinsed thoroughly
- 28 oz. chicken broth
- 1 c lemon juice (or lime juice)
- 1 c fresh cilantro, chopped
- 3 Tbs onion powder
- 3 Tbs chili powder
- 1 Tbs cumin powder
- 1 Tbs salt
- ½ tsp pepper
Optional additions:
- additional water for cooking if needed
- olive oil (for texture)
- mild green chilis
- jalapeno peppers
- diced onion
- chunky salsa
- cheese
Directions:
- Mix and simmer the ingredients on a medium-low heat, stirring occasionally, until the beans are soft (1-2+ hours).
- Once soft, remove from heat and allow to cool.
- Add beans into a
food processor and blend until the beans are creamy.
