Prep 5 mins
Cook 10 mins
No lard in these babies!! Try to use organic canned beans (if you can) because you will be using the liquid as well...
- 2 (15 ounce) cans pinto beans, including liquid
- 1 tablespoon olive oil
- 5 green onions, white and pale green parts chopped (1/4 cup)
- 1 tablespoon ground cumin
- 2 garlic cloves, minced (2 tsp.)
- 1 tablespoon lime juice
- 2 teaspoons lime zest
- 4 tablespoons cilantro, chopped
- In a large bowl, mash pinto beans and liquid. (You may leave some beans whole, or mash until smooth if you prefer a creamier texture).
- Heat olive oil in large nonstick skillet over medium heat.
- Add green onions, cumin, and garlic, and cook 1 minute, stirring frequently.
- Stir in mashed beans (mixture will be soupy).
- Increase heat to medium-high, and cook beans 10 minutes, or until they thicken and will hold their shape on plate, stirring frequently.
- Remove pan from heat. Stir in lime juice and lime zest, and season with pepper.
- Top with cilantro for serving.
We are in LOVE with these beans!!!! I doubled the recipe and am glad I did -- we had leftover fajitas, refried beans and rice today for lunch!!! Had I not doubled the recipe, the beans would have all disappeared last night at dinner. Just a note -- at least for us, when doubling the recipe, I think one could cut back a little on the cumin. I just used about 1 1/2 T. and that was perfect for us. And YES -- the lime juice is a MUST!!!! I'm thrilled to have found this recipe.
The lime is the magic ingredient!!! Thank you Kozmic Blues! This is almost exactly the way I make my pintos, but I couldn't find that missing little something. It's the lime. Voila!
We loved these! I was out of cumin, so we used chili powder, and they turned out very good. The lime zest and juice are key in my opinion, they give the beans a nice light and fresh taste. I will never again use the premade canned ones. Thank you very much for the recipe!