Spiced Canned Pinto Beans
Quick, savory pinto beans seasoned with warm spices and fresh cilantro.
Equipment
- Saucepan
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring cup
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (15 1/2 ounces) pinto beans drained and rinsed
- 1/3 cup vegetable broth
- salt to taste
- black pepper to taste
- 1 dash hot sauce
- fresh cilantro chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a saucepan over medium heat until shimmering.
- Add the finely diced small onion and sauté until softened, about 3 to 5 minutes.
- Stir in the 2 minced garlic cloves, 3/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, and 1/2 teaspoon dried oregano; cook until the garlic is fragrant and lightly golden, about 30 to 60 seconds.
- Add the drained and rinsed can of pinto beans and 1/3 cup vegetable broth; stir to combine and season with salt and black pepper to taste, then add a dash of hot sauce.
- Lower the heat, cover, and simmer gently for about 10 minutes, stirring occasionally so the flavors meld and the liquid reduces slightly.
- Remove from heat and garnish with chopped fresh cilantro before serving.
Notes
- Use low-sodium broth and adjust salt to taste.
- Gently mash a few beans for a creamier texture if desired.
- Serve warm as a side or taco filling.