Big Billy loved his beans. Once when he was staying with me and Anne, he cooked up pinto beans, complete with his special tomatillo salsa Verde. He also whipped up a pan of cornbread using ingredients he found in our pantry. To say the meal was wonderful is an understatement. It was sublime!
Ingredients
• 1 lb dry pinto beans
• 29 oz chicken broth
• 1 onion, large, chopped
• 1 jalapeno pepper, chopped
• 3 cloves garlic, minced
• ½ c tomatillo salsa Verde
• 1 tsp cumin
• ½ tsp black pepper, ground
• 1 c water
Directions
Soak beans overnight in a large pot with ample cold water. Drain and place the pinto beans in a crock pot. Pour in the chicken broth and water. Stir in onion, jalapeno, garlic, tomatillo salsa Verde, cumin, and black pepper. Cook for 8 hours.
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