• prep: 10 min
• cook: 8 hr
• total: 8 hr 10 min

servings:

Took 15 minutes to throw it together and THEY WERE AMAZING! My husband said that they were as good as the beans you get at a restaurant . . . and the recipe is so easy that you can’t go wrong!

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
• 2 tablespoons minced garlic
• 3 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin (optional)
• 5 cups water
• 4 cups chicken broth
• -If you want to turn this into a big batch of bean dip, add the following:
• 2 cups salsa
• 2 cups shredded Colby Jack cheese
• 2 cups shredded pepperjack cheese
• 8 oz. cream cheese
• 16 oz. sour cream
• 2 Tbls chili powder
• 1/2 tsp. ground cumin
• Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

Click Here For Step-By-Step Instructions