Another one of my creations....flavored pinto beans. This dish is just doctored-up, canned, whole pinto beans with some extras. These went very well as a side dish to my fabulous chicken.
You may see that I use some of the same spices over and over again in a lot of my recipes. That is because I like to use what is on hand, and I like there to be a continuity of flavor within a meal. Using some of the same spices, in different applications, throughout several recipes, is one of my biggest cooking secrets!
Jen's Pinto Beans
1 tablespoon of olive oil
2 14.5 oz cans of pinto beans, rinsed and drained
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon of Ancho chile powder
1 teaspoon of hot sauce (Tamazula brand)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried Mexican oregano (or regular dried oregano)
1/2 cup of Jen's Homemade salsa (or any salsa you like)
1 chipotle chile, seeded and diced
1 tablespoon of lime juice
3/4 cup of beef stock
plenty of salt and pepper to taste
1/4 cup fresh cilantro, finely chopped, to finish
1 tablespoon of butter, to finish
Heat oil in a medium sauce pan over medium high heat. Add beans and stir for approx 1 minute. Add remaining ingredients (except for cilantro and butter) to pan. Stir to combine. Heat until simmering. Turn heat to medium and reduce mixture until slightly thick and sauce is formed. Add butter and cilantro, stir to combine, and serve.
You could use dried pinto beans for this recipe too; however dried beans must be soaked in water beforehand to soften. Just follow the package directions for soaking and the result should be the same, if not better.