Pinto Beans with Smoked Chicken

One of my favorite hearty winter meals from my childhood was my mom’s pinto beans with Indian fry bread. I experimented with smoked chicken and came up with the following recipe. I don’t make fry bread but it’s good with dinner rolls, too.

1 qt chicken broth
2 cups dry pinto beans, sorted & rinsed but not soaked
1 1/2 cups diced smoked chicken, including skin if you like the texture (which I do!)
1 tsp granulated garlic
1 tsp onion powder
1 Tbs yellow mustard
1 tsp Tabasco optional

Put broth and beans in saucepan, add garlic and onion. Bring to a gentle simmer. Cook on low for about an hour, stirring every 15 minutes or so. Add chicken and let simmer some more. After about 2 hours, the beans should be nice and soft. Add mustard and simmer for another couple of hours, stirring occasionally. To get to the perfect consistency, summer for a total of four hours (though it can be eaten  once the beans are cooked through). It’s better the next day, with or without fry bread! Also can be made in a crock pot (which my mom did; I don’t have one, though).

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course. Bookmark the permalink.

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