- 1 lb pinto beans
- 29 oz water or broth (two 14.5 oz cans)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tbsp kosher salt
- 1 lb leftover chicken, chopped
Soak the beans overnight or during the day. Be sure to cover them with plenty of water so that they remain submerged as they bloat.
Drain the beans.
Add the beans to a large pot. Add the water or broth, onion, garlic, bay leaf, and salt. Bring to a boil, and then let simmer partially covered for 1 hour. If you like your beans soft, continue to cook them until they're right for you.
Incorporate the chicken and let cook another 5 minutes.
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