Serves 6 (serving size: about 1/4 cup beans and 2 tablespoons cream)
Photo: Squire Fox; Styling: Carla Gonzales-Hart
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup unsalted chicken stock
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can unsalted pinto beans, rinsed and drained
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup reduced-fat sour cream
3 tablespoons low-fat buttermilk
1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
How to Make It
Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
The beans are very tasty. It was a hit with my family. I agree with omitting the parsley. My preference with this dish is cilantro.The sour cream is a little thin, but compliments this dish. It is very versatile. I have used it on fish tacos and nachos.
I made as written. The buttermilk in the sour cream sauce gave an odd flavor so will leave it out next time. I think the sour cream with the chipotles and a little lime juice would be much better. The beans were good and will make again as written.