Ingredients:
2 cups dried pinto beans, soaked and ready to cook
6 cups water or 6 cups stock
6 packets chicken bouillon ( if not using stock)
1 tablespoon thyme leaves
1 (28 ounce) cans tomatoes
1/2 cup chopped celery
1 (14 ounce) cans creamed corn
salt and pepper
1 (10 ounce) packages frozen spinach (optional)
Directions:
Combine drained beans, stock,& thyme in a dutch oven.
Bring to a boil and then simmer till beans are tender, about 1 hour.
Remove 1 cup cooked beans and mash with a fork.
Return mashed beans to dutch oven and add tomatoes, celery& corn.
Bring to a boil, reduce heat, cover and simmer about 30 minutes.
Add salt and pepper.
serve.
Servings: 12
Time preparation: 20 min.
Time total: 110 min.