One day I’ll get around to soaking dried beans overnight and cooking them for hours, but that’s not today. There’s never enough time. So I figured out a way to cheat use canned pinto beans while still developing a sauce for them to bathe in. Very flavorful and so easy!
Bonus: you can puree them or mash with a fork and you’ve got healthier refried beans or add a little extra broth or some salsa, puree and you’ve got yourself a dip. I just love taking one recipe and morphing it into several different dishes.
Makes about 2 – 1 cup servings
Cooking spray or oil
1/4 cup diced onion
1/4 cup green pepper
2 cloves garlic, chopped
1 tsp chopped jalapeno (optional)
1/2 cup diced tomato
2 tsp cumin
1 tsp chili powder
1/4 tsp chipotle powder (spicy) or smoked paprika (mild)
2 tsp red wine vinegar
1 1/2 cups vegetable broth
Salt and pepper to taste
1 can pinto beans, drained and rinsed
Heat a lightly oiled, high-sided skillet over low-medium then add onion, pepper, garlic, and jalapeno with dash of salt. Cook 5 minutes being careful not to let the garlic get brown. Stir in tomato, cumin, chipotle or paprika, vinegar and let it cook for a minute, then stir in broth. Simmer uncovered for 10 minutes.
Transfer mixture from the pan to a blender or food processor and puree. Add back to the pan, season with salt and pepper to taste, and stir in the beans. Let them cook over low heat for 5 minutes, then serve.