Creole Pinto Beans

Creole Pinto Beans


2 lb. pinto beans, rinsed

10 quarts water

6 whole garlic cloves

1 large onion, coarsely chopped

1 tbsp. chili powder

1 tbsp. Creole seasoning

1 tbsp. Goya Adobo Seasoning

1 tbsp. Cumin

1 tsp. salt

2 medium bell peppers, coarsely chopped

4 firm tomatoes, coarsely chopped

1 large yellow onion, coarsely chopped

1 bunch cilantro, rinsed and tied together (discard before serving).


Bring first 8 ingredients to boil in 3-gallon pot. Boil gently 1 1/2 hours; taste for seasoning; add more if desired. Continue boiling gently 3 1/2 hours more. Add remaining ingredients last 30 minutes.  Serves 16.


Freezing Tip: Freeze in a muffin tin, placing a serving of beans in each tin. After they’re frozen, move to freezer-safe bag.


Nutritional Information: 221 Calories; 1g Fat; 13g Protein; 41g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 217mg Sodium.

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