Raley’s Something Extra Spring 2012
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Spicy Charro Beans
Spicy Charro Beans
1/2 cup onion chopped
1/2 tbsp. vegetable oil
1 (15- oz.) can pinto beans
1/2 cup each: chopped tomato and chicken broth
1 tbsp. each: pickled jalapeņo peppers and juice from jar minced
3/4 tsp. garlic salt

Makes 3 servings. 

Cook chopped onion in vegetable oil in a small saucepan over medium heat for 10 minutes. Rinse and drain pinto beans. Add to onion, chopped tomato, chicken broth, minced pickled jalapeño peppers, juice from jar and garlic salt. Simmer for 5 minutes more. Recipe may be doubled.