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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos. Ingredients:
1 medium onion, chopped |
1 teaspoon olive oil |
2 garlic cloves, minced |
1/2 cup tomato sauce |
2 (15-ounce) cans pinto beans, rinsed and drained |
1 cup beef broth |
1 tablespoon hot sauce |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/2 teaspoon pepper |
1 to 2 tablespoons red wine vinegar |
Directions:
1. Sauté chopped onion in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add minced garlic, and sauté 1 minute. Stir in tomato sauce and remaining ingredients.
2. Bring to a boil; reduce heat, and simmer 8 minutes.
3. Mash bean mixture with a potato masher until thickened, leaving some beans whole.
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