Description
This easy pinto beans recipe creates a creamy, flavorful dish perfect as a side or a base for many meals. Combining blended and whole beans with aromatic sautéed vegetables, this recipe comes together quickly for a comforting, hearty dish.
Ingredients
Scale
Ingredients
- 2, 15 oz cans pinto beans (see notes)
- 1 Tablespoon extra virgin olive oil
- 1 shallot or 1/2 yellow onion (minced)
- 1 jalapeno (seeds and ribs removed then minced)
- 2 cloves garlic (pressed or minced)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- salt and pepper (see notes)
- hot sauce (optional)
- chicken broth, vegetable broth, or water (optional)
Instructions
- blend beans
Pour one can of pinto beans, including the liquid in the can, into a high-speed blender then blend until smooth and creamy and set aside. Drain then rinse the second can of pinto beans and set aside. - saute vegetables
Heat the extra virgin olive oil in a small pan over medium heat. Add the shallots/onions and jalapeno then saute until tender, 5-7 minutes. Add the garlic then saute until extremely fragrant, 1 minute. - simmer beans
Add the pureed beans, drained and rinsed beans, smoked paprika, cumin, pepper, and hot sauce, if using, then stir to combine. Add chicken broth, vegetable broth, or water if needed to thin out the beans then cook while stirring until warmed through, 4-5 minutes. Add salt to taste then serve. Note: the beans will thicken as they cool.
Notes
- The beans will thicken as they cool.
- Salt and pepper quantities to taste.
- Hot sauce is optional.
