12 - 16 servings
2 pounds dried pinto beans
1 box Central Market Organics Chicken Broth
1 jar Canyon Foods Tortilla Soup
6 slices bacon, preferably thick-sliced, coarsely chopped
1 large onion, chopped
1 can (10 or 11 ounce) diced tomatoes with green chilies
3 Tablespoons Adams Reserve Southwest Rub
1 Tablespoon Adams Reserve Green Chili Flakes or Diced Jalapeñ o, optional
Soak beans according to package directions in a 6-quart pot (soak in water overnight or follow the 'quick soak method' on bag).
Drain beans; return to pot. Add chicken broth and tortilla soup; bring to a boil over High heat. Reduce to Medium-Low, cover pot and cook beans 1 1/2 hours
Cook bacon and onion in a large skillet 8 to 10 minutes or until bacon browns.
Add bacon-onion mixture, tomatoes with green chilies and Adams products to bean pot. Stir and simmer over Medium heat, uncovered, 30 minutes longer or until beans are tender. Season to taste and serve
No Nutritional Information Available
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