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Jacked-Up Pinto Beans

by on August 29, 2010 in Sides, Vegetables August 29, 2010 SidesVegetables
See post on momentsthatmakealife’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Warm, flavorful pinto beans with tomatoes, green chilies and onions. Easy to make if you’re short on time, this is quick, delicious comfort food.

Ingredients

  • 1 Tablespoon Canola Oil
  • 1 whole Onion, Chopped
  • ½ teaspoons Cumin
  • ½ teaspoons Granulated Garlic
  • ½ teaspoons Salt
  • ¼ teaspoons Black Ground Pepper
  • 2 cans Pinto Beans, Undrained - 16 Oz
  • 1 can Original Rotel, Undrained - 10 Oz
  • 2 Tablespoons Cilantro, Chopped, Plus Extra For Garnish
  • 3 ounces, weight Pepper Jack Cheese, Shredded, For Garnish

Preparation

In a medium saucepan, heat oil over medium heat. Add onions and cook until softened, approximately 5 minutes. Add cumin, garlic, salt and pepper. Cook for 30 seconds.

Add beans, Rotel and cilantro. Stir to mix.

Simmer on medium, uncovered for 15-20 minutes. Garnish servings with pepper jack cheese and cilantro.

For those who prefer a less spicy taste, use mild Rotel and Monterey jack cheese.

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Tracy Bowen on 7.30.2017

I could not believe how good this recipe was. And t is so easy. I can tell this is going to be my go to recipe for pinto beans, especially if I’m in a hurry.

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Becki on 6.9.2011

I am a big fan of this recipe. It is easy and quick to make and the beans are very tasty. I make this at the beginning of the week and take it to work. Yummy and filling!

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goodforyoublog on 9.26.2010

LOVE THIS!! It is absolutely wonderful with both hot or mild Rotel, depending on what you eat it with. I have used it as side dish to a Mexican meal, in burritos, as a chip dip, in a rice bowl, or a stew with chicken. So very good! Make it -it is so easy – you won’t be disappointed!

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