one 28 oz can pinto beans, with liquid
one 28 oz can low sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper,chopped
1 Tablesp Goya sazon
1 teasp Goya Jamon seasoning or Spanish pimenton
3 cloves garlic, minced
1/2 cup green salsa (Ralph used Ortega)
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
1. Place the pinto beans with their liquid in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, Sazon, Jamon, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking, stirring often, until beans are tender as you like them. Add water as needed to keep the beans moist.
The Johnson Family Cookbook