Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

April 7, 2015

Printer Friendly


Chef Lois Ellen Frank uses the juice from cooked beans to sauté vegetables, which eliminates fat from cooking with oil and adds flavor to the dish.


Healing Diabetes in Indian Country

While your beans are simmering, watch our documentary that was inspired by this very recipe.



Watch Chef Lois Ellen Frank make Piñon Chile Beans >

Piñon Chile Beans

Pinon Chile Beans

This recipe makes a hearty meal by itself or a side to any feast. It goes well with tortillas or homemade no-fry bread.

Makes 8 to 12 servings


2 cups bean juice or water (plus 1/2 cup for sautéing onions)
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
2 cups chopped fresh plum tomatoes or 1 28-ounce can unsalted whole peeled tomatoes with basil
2 1/2 cups cooked dark red kidney beans
2 1/2 cups cooked pinto beans
2 cups corn kernels (fresh or frozen)
3 tablespoons dried mild red chile powder
1/2 teaspoon salt


Heat 1/2 cup water or bean juice in a cast iron soup pot over medium-high heat. Add onion, sauté for 2 minutes until translucent, then add garlic and bell pepper and sauté another 2 minutes. If using canned tomatoes, cut each of the whole tomatoes into 8 pieces (a large dice), or dice fresh tomatoes, and add them to the onion and bell pepper. Cook another 2 minutes, stirring constantly. Add kidney beans, pinto beans, and corn, and stir well. Bring to a boil and then reduce heat to low. Stir in chile powder and salt. Add the bean juice to desired consistency.

Let simmer for 20 minutes, stirring occasionally to prevent burning. Serve hot with No-Fry Bread or homemade corn or flour tortillas.

Per serving (1/8 of recipe): 207 calories; 1 g fat; 0 mg cholesterol; 12 g protein; 40 g carbohydrates; 11 g fiber; 206 mg sodium

Source: Chef Lois Ellen Frank, Ph.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

CONNECT >>  Be a fan on Facebook. icon_twitter_kick_gr_85  icon_youtube_kick_85   

If you are having problems viewing this message, click here to view it in your browser.


Change your e-mail preferences or unsubscribe here >>