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Pinto Beans And Potatoes

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   4

recipe id: 64928
cook method: stovetop

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3 cups water
2 cups unpeeled diced potatoes
1/4 cup low sodium nonfat chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 cups cooked or low sodium canned pinto beans, rinsed and drained
2 tablespoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon paprika


Bring water to a boil in a saucepan. Add the potatoes and cook until just tender, about 15 minutes. Drain.

Heat the broth in another saucepan. Add the onion, garlic, and jalapeno, and saute until the onion begins to soften, about 4 minutes.

Add the potatoes, beans, parsley, cumin, and paprika. Reduce heat to low and cook, stirring several times, for 6 minutes.

Serve at once.

added by

Ebony, New Jersey, USA


196 calories, 1 grams fat, 39 grams carbohydrates, 9 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Very well seasoned dish but I still added just a little salt. I think maybe it's supposed to be a low sodium recipe? Anyway, I felt it needed some salt to bring out somem of the flavores.

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