Ingredients

• 1 pound dry pinto beans
• 1 (29 ounce) can reduced sodium chicken broth
• 1 large onion, chopped
• 1 fresh jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup green salsa
• 1 teaspoon cumin
• 1/2 teaspoon ground black pepper
• water, if needed

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Instructions

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.