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.