Prep 5 mins
Cook 15 mins
I found this recipe in a TOH's Quick Cooking cookbook it was submitted to them by Lorna Nault from Chesterton, Indiana.I thought this would be a good recipe to serve with almost any type of Mexican dish.I've changed a couple of things to the recipe based on what I had at home. The changes will be in "( )".If you make it the way it's stated in "( )" it will make enough for 3.Submitted to "Zaar" by me on 3/13/08
- 1 small onion, finely chopped (I used 1/4 cup )
- 1 garlic clove, minced (I used 1/2 teaspoon of powdered )
- 9.85 ml minced fresh cilantro (I left it out ) or 9.85 ml fresh parsley (I left it out )
- 14.79 ml vegetable oil
- 2 (850.48 g) can pinto beans, rinsed and drained (I used 1 can )
- 158.51 ml salsa (I used 1/3 cup )
- In large skillet our saucepan,cook onion, garlic,and cilantro in oil until tender.
- Stir in beans and salsa,simmer on low heat until.
- completely heated through.
Great recipe! Very simple and made as directed. Served with fish tacos. I think i will try with black beans, too. May try topping with cheese. thanks!
Good stuff! I usually cook a 4 pound bag of pinto beans and freeze it in quart size freezer bags. I used 1 of these bags with this recipe in place of 2 cans pintos. I used half of the salsa called for, because of the children. Otherwise, I made it just as shown here. We ate it with brown rice (family tradition to eat pintos with brown rice :-), cheese and tomatoes on tostada shells with a salad on the side.Thanks for another great way to use the pintos!