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.

How to Make It

Step 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.

Step 2

Combine remaining ingredients; serve with beans.

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Ratings & Reviews

Jodybear's Review

dsturla
January 04, 2015
The beans are very tasty. It was a hit with my family. I agree with omitting the parsley. My preference with this dish is cilantro.The sour cream is a little thin, but compliments this dish. It is very versatile. I have used it on fish tacos and nachos.

dsturla's Review

purlgirlCT
September 17, 2014
I made as written. The buttermilk in the sour cream sauce gave an odd flavor so will leave it out next time. I think the sour cream with the chipotles and a little lime juice would be much better. The beans were good and will make again as written.

Emily2281's Review

Emily2281
August 31, 2014
I made this recipe exactly as called out. Sour cream sauce is better if sits overnight. I am putting in cilantro in place of the parsley next time.

purlgirlCT's Review

Jodybear
September 12, 2014
N/A