Terry's Texas Pinto Beans

289 Reviews 21 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Recipe by  Fooddude

“An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

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Reviews (289)

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Well, I'm a native Texan and have been making pinto beans for years and years and years and thought I would try something new. Well, my grandma's recipe (which uses tomatoes, bacon, etc.) may have to go on the back burner for awhile because these were fantastic and loved by the entire crowd. I cooked them for several hours until they were nice and tender and followed the recipe exactly using the green salsa. This one is definitely a keeper.



I have made this recipe atleast a dozen times and it comes out awesome every time. My little tweeks: I use canned diced jalapenos to taste and I stick it in the crockpot on low all day. Also, I always soak the beans the night before. Great beans!



Awesome Recipe. I did change a few things just because that is all I had on hand and they still came out with a really good flavor. I substituted onion for an envelope of onion soup mix and jalapeno for a can of green chilies and used pace picante sauce instead of the green salsa. I also added ketchup to the beans just because that is what my mother in law always does. The beans did take longer than two hours to cook though. I will next time follow the suggestion of another reviewer and soak the beans over night. Thanks for such a great recipe!

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Amount Per Serving (8 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 37.9 g
  • 12%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 95 mg
  • 4%

Based on a 2,000 calorie diet



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