Rosemary and Lemon Pinto Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a unique and delicious accompaniment to grilled lamb, chicken or fish. Ingredients:
2 15- to 16-ounce cans pinto beans, rinsed, drained |
3/4 cup chopped onion |
1/4 cup olive oil (preferably extra-virgin) |
3 tablespoons red wine vinegar |
1 1/2 teaspoons minced fresh rosemary |
1 teaspoon minced garlic |
1/8 teaspoon hot pepper sauce |
lemon wedges |
fresh rosemary sprigs (optional) |
Directions:
1. Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.
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