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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A wonderful side dish for anything Mexican. Use in place of refried beans. Ingredients:
2 – 20 oz cans of whole pinto beans (drained) |
low sodium chicken stock (enough to cover beans) |
3 tablespoons extra-virgin olive oil |
1/2 medium onion, diced |
1 jalapeno pepper, chopped |
2 cloves garlic, chopped |
1 bay leaf |
kosher salt and freshly ground black pepper (to taste) |
Directions:
1. Heat olive oil in a medium saucepan over medium high heat
2. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes
3. Add the beans and cover with chicken stock
4. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes to an hour
5. Remove the bay leaf and discard
6. Adjust seasoning with salt and pepper
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