YUMMMMM! This is soooo good, and can be used so many ways. Top it with queso fresco for a great bean dip! I'll never borther with traditional refried beans again!
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
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 47
- Calories from fat: 12%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.3g
- Protein: 2.9g
- Carbohydrate: 7.6g
- Fiber: 2.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 171mg
- Calcium: 17mg
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.
Smashed Pinto Beans Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beans
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
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Beans with Beef Jerky
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Jalapeño and Lime Refried Beans
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