DTDinner Table

Mexican Pinto Beans - 1 Can Version

Personal recipe · Prep 5 minutes · Cook 15 minutes

Per serving: 160 cal · 8 g protein · 27 g carbs · 3 g fat

servings
  • 1 can pinto beans (≈425 g) - ~15 oz, drained and rinsed, or with some liquid reserved for a saucier result
  • 2-3 tbsp yellow onion (≈20 g) - minced
  • 1 small garlic clove - minced - or ½ tsp jarred minced garlic
  • 2-3 tbsp fresh cilantro (≈5 g) - chopped
  • ½-¾ tsp ground cumin
  • ¼ tsp chili powder
  • 1 pinch ground cinnamon - ~1/16 tsp or less
  • salt - to taste - start with ⅛ tsp, especially with salted canned beans
  • 1 pinch black pepper
  • 2-4 tbsp water or reserved bean liquid - as needed
  • neutral oil - a little, for sautéing

Instructions

  1. Heat a small pan over medium heat with a little oil. Sauté the onion 2-3 minutes until softened.
  2. Add the garlic and cook 30 seconds.
  3. Add the beans, cumin, chili powder, cinnamon, black pepper, and a splash of water or bean liquid.
  4. Simmer 8-12 minutes, stirring occasionally. Mash a few spoonfuls against the pan if you want it thicker.
  5. Stir in the cilantro near the end, then taste for salt.

Notes