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Cheesy, Smoky Pinto Beans

Photo: Greg Dupree; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1/4 cup)

Mashing half the beans retains just a bit of texture while keeping them creamy and cheesy.

Ingredients

  • 1 (15-ounce) can unsalted pinto beans, rinsed, drained, and divided
  • 1/3 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon kosher salt
  • 2 ounces reduced-fat cheddar cheese, shredded and divided (about 1/2 cup)

Nutrition Information

  • calories 126
  • fat 3.1 g
  • satfat 1.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9 g
  • carbohydrate 16 g
  • fiber 5 g
  • cholesterol 10 mg
  • iron 2 mg
  • sodium 200 mg
  • calcium 255 mg

How to Make It

  1. Place half of beans in a bowl; coarsely mash with a fork. Place mashed beans, remaining half of beans, chicken stock, paprika, and salt in a saucepan over medium heat; cook 4 minutes, stirring occasionally. Stir in 1 ounce cheese until melted. Divide bean mixture among 4 plates; sprinkle evenly with remaining 1 ounce cheese.