Smashed Pinto Beans

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

This recipe goes with Beefy Taco Salad

Yield: Makes 14 servings (serving size: 1/4 cup)
Recipe from Southern Living

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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

  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.
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