Branding Iron Beans

Servings: 12


  • 1 (16-oz.) container fresh salsa
  • 2 (16-oz.) cans pinto beans, drained
  • 2 (15.25-oz.) cans kidney Beans, drained
  • 1 (10-oz.) can enchilada sauce
  • 1 tsp. garlic salt
  • 1 medium onion, peeled and chopped
  • 1 large bell pepper, seeded and chopped (any color)
  • 1/2 cup chopped fresh cilantro


Combine all ingredients except bell pepper and cilantro in a large pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Add bell pepper and cook for 10 minutes more. Remove from heat and stir in cilantro.

Tip! To turn up the heat a bit, add a few tablespoons of minced Embasa Chipotle Peppers in adobo sauce to the pot.

Values per serving:
Calories: 150, Total Fat: 1 g
Fiber: 9 g