Saturday, April 09, 2011

Big Billy's Texas Pintos with Tomatillo Salsa Verde - a weekend recipe

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!


• 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

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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