This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pinto Beans And Potatoes
- add review
- #64928
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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
directions
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
nutrition data
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more potato recipes
reviews & comments
November 3, 2013
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.