ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smashed Pinto Beans

Yield Makes 14 servings (serving size: 1/4 cup)
Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos.

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 cup beef broth
  • 1 tablespoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons red wine vinegar

Nutrition Information

  • calories 47
  • caloriesfromfat 12 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 7.6 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 171 mg
  • calcium 17 mg

How to Make It

  1. Sauté chopped onion in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add minced garlic, and sauté 1 minute. Stir in tomato sauce and remaining ingredients.

  2. Bring to a boil; reduce heat, and simmer 8 minutes.

  3. Mash bean mixture with a potato masher until thickened, leaving some beans whole.