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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe in a TOH's Quick Cooking cookbook it was submitted to them by Lorna Nault from Chesterton, Indiana.I thought this would be a good recipe to serve with almost any type of Mexican dish.I've changed a couple of things to the recipe based on what I had at home. The changes will be in ( ) .If you make it the way it's stated in ( ) it will make enough for 3.Submitted to Zaar by me on 3/13/08 Ingredients:
1 small onion, finely chopped (i used 1/4 cup ) |
1 garlic clove, minced (i used 1/2 teaspoon of powdered ) |
2 teaspoons minced fresh cilantro (i left it out ) or 2 teaspoons fresh parsley (i left it out ) |
1 tablespoon vegetable oil |
2 (15 ounce) cans pinto beans, rinsed and drained (i used 1 can ) |
2/3 cup salsa (i used 1/3 cup ) |
Directions:
1. In large skillet our saucepan,cook onion, garlic,and cilantro in oil until tender.
2. Stir in beans and salsa,simmer on low heat until.
3. completely heated through.
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