Ingredients
2 cups dried pinto beans (about 3/4 pound)2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 celery ribs, diced1/4 cup diced onion1/4 cup diced green pepper1 garlic clove, minced2 bay leaves1 teaspoon ground cumin1/2 teaspoon rubbed sage1/4 teaspoon crushed red pepper flakes2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained1/2 teaspoon saltChopped fresh cilantro
Preparation
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.
