Cantina Pinto Beans

• 2 cups dried pinto beans (about 3/4 pound)
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 celery ribs, diced
• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1 garlic clove, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
• 1/2 teaspoon salt
• Chopped fresh cilantro

1. Sort and rinse beans with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour.
2. Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour.
3. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.

pinto beans, chicken broth, celery, onion, green pepper, garlic, bay leaves, ground cumin, sage, red pepper, tomatoes, salt, fresh cilantro

Taken from www.tasteofhome.com/recipes/cantina-pinto-beans/ (may not work)