Smashed Pinto Beans

Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos.

Yield:

Makes 14 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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

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

Note:

May 2003