Prep 5 mins
Cook 1 hr
This is a great twist on plain pinto beans and a very easy side dish with an interesting flavor.
- 16 ounces canned pinto beans
- 2 teaspoons brown sugar
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon dry mustard
- 1 (1 ounce) envelope instant beef bouillon
- salt and pepper
- Combine in greased casserole dish, cover and bake for one hour for 350.
Very tasty...and best of all, quick and easy!
I cooked this because it fit what I wanted (simple side dish) and what I had on my shelf and it was lowfat (though I confess I added 3 micro-cooked pieces of bacon, chopped in 1" pieces). It is very good and like good homestyle-Mexican restaurant beans, it was creamy, tasty, hint of heat from the cayenne. Will make it again. I also cooked it in the crockpot on high for 2-2 1/2 hours.