Spiced Canned Pinto Beans
These Spiced Canned Pinto Beans are SO EASY! Packed with flavor and ready in under 30 minutes, they elevate any meal!
Equipment
- Medium Skillet
- Spoon or spatula
- Measuring Spoons
- Cutting board and knife
Ingredients
- 1 tablespoon olive oil for sautéing
- 1 small onion finely diced
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can pinto beans drained and rinsed (15 1/2 ounces)
- 1/3 cup vegetable broth
- salt and black pepper to taste
- 1 dash hot sauce optional
- fresh chopped cilantro for garnish
Instructions
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the finely diced onion and cook for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle in the ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to combine and let the spices toast for about 30 seconds to bring out their flavors.
- Add the drained and rinsed pinto beans to the skillet. Pour in 1/3 cup of vegetable broth and stir to combine.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld together.
- Taste the beans and season with salt, black pepper, and a dash of hot sauce if desired. Stir well to combine.
- Remove from heat and garnish with fresh chopped cilantro. Serve warm as a side dish, or use them as filling for tacos or burritos.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Add a splash of broth when reheating if needed.