Smashed Pinto Beans
photo by Debbie R.
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
7
ingredients
- 1 medium onion, chopped
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1⁄2 cup tomato sauce
- 2 (15 ounce) cans pinto beans, rinced and drained
- 1 cup beef broth
- 1 tablespoon hot sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon pepper
- 1 -2 tablespoon red wine vinegar
directions
- saute chopped onion in hot olive oil in a pan over medium high heat for 5 minutes, or until onion is tender.
- Add minced garlic, and saute for 1 minute.
- Stir in tomato sauce and remaining ingredients.
- Bring to a boil, reduce heat, and simmer for 8 minutes.
- Mash bean mixture with a potato mashed until thickened, leaving some of the beans whole.
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Reviews
-
These were good on their own, but absolutely excellent when used as a wet burrito filling--SO much better than the canned! I tried to lower the sodium content by cooking some dry pinto beans the night before. I'm still not sure if I got the conversion from canned to dry correct in terms of bean quantity.
RECIPE SUBMITTED BY
Loves2Teach
clarksville, tn
I am a teacher, and have been married to my high school sweetheart for almost 9 years. I have a niece who is 7, and a nephew who is 1. Also, I have 2 sweet kitties. Sinatra is a bit on the plump side, and Audrey is a petite dainty thing. They both are almost mirror images of each other.
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