Wednesday, April 1, 2009

Easy Pinto Beans

Easy Pinto Beans

4 cloves of garlic, sliced
1 30 ounce can of Pinto beans with the liquid (I like Sun Vista brand)
1 15 ounce can of tomatoes with the liquid
2 T pickled jalapenos, diced (watch out, these bring the heat!)
1/4 cup cilantro, chopped
juice of 1 lime

Saute the garlic in a little oil in a largish frying pan until the garlic has started to brown. You can easily use a smallish sauce pan, but the liquid cooks down quicker in a frying pan and I'm always running late with this.
Add the pinto beans, tomatoes, and pickled jalapenos. Simmer, stirring once in a while so the beans don't stick, until they are the consistency you like. For us, it takes about half an hour. Stir in the lime juice and cilantro and simmer about 5 more minutes.
It's a great side dish for the feast shown above, but these also make a perfect filling for enchiladas or tacos (cooked a little longer so they aren't too runny).

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