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Simmered Pinto Beans with Chipotle Sour Cream

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 5 mins
Total time 15 mins
Yield Serves 6 (serving size: about 1/4 cup beans and 2 tablespoons cream)
Refried beans can be high in fat; instead serve these pinto beans simmered with earthy cumin. Like the slaw, this topping can be served as a side dish, too.

Ingredients

  • 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

Nutrition Information

  • calories 128
  • fat 5.4 g
  • satfat 2.6 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 5 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 16 mg
  • iron 1 mg
  • sodium 100 mg
  • calcium 99 mg

How to Make It

  1. 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.

  2. Combine remaining ingredients; serve with beans.