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Ingredients

• 2 cups dry pinto beans
• 2 (14.5 ounce) cans reduced sodium chicken broth
• 2 celery ribs, diced
• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon crushed red pepper flakes
• 2 bay leaves
• 1 garlic clove, minced
• 2 (14.5 ounce) cans Mexican diced tomatoes
• 1/2 teaspoon salt
• minced fresh cilantro or parsley

Description

Cumin, Cilantro And Red Pepper Flakes Lend A Southwestern Flair To Tender Pinto Beans In This Recipe From Mrs. L.R. Larson Of Sioux Falls, South Dakota. 'This Dish Was Inspired By One Served At A Dallas, Texas Restaurant. The Chef Added Chunks Of Ham, But

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