Prep 15 mins
Cook 2 hrs 35 mins
These can be reheated (fried) if you wish, but is not necessary. Good as a side, with any Mexican dish, topped with more cheddar and chopped hot pepper. ( have even used as a dip, with taco chips)
- 1⁄2 cup dried pinto beans or 1⁄2 cup dried pink kidney beans or 1⁄2 cup dried red kidney beans, sorted and rinsed
- 4 cups water
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup salsa
- 1⁄4 teaspoon salt
- In a large saucepan, combine the beans, water, onion and garlic.
- Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
- Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
- Return bean mixture to the saucepan, Stir in salsa and salt.
- Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
- Serve with sour cream and shredded chedddar cheese.
- (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).
Great flavor. I took a shortcut and used a 14 oz can for dark red kidney beans, drained almost all the juice off but did not rinse them. I mashed the beans instead of processing them . Very easy recipe - the salsa gives them a nice flavor boost - I used hot. Thanks Derf for another keeper 1 July 2010 Made again and enjoyed just as much.
Got rave reviews from my guests on this; they thought the taste was much better and less greasy than the canned stuff. I used canned pinto beans and they worked just fine.
This wasn't my favorite recipe...however I made these as a side and I think I would have liked it better as an appetizer. I love the idea of adding salsa, but perhaps 1 cup was just too much for me. Is there a certain brand of salsa you recommend? Thanks for the recipe.