Sofrito-Style Pinto Beans

This is a very fast and simple bean dish served hot to accompany your lunch or dinner. Pinto beans are low in fat and cholesterol and high in protein and this dish is too good and easy to pass up! I discovered it in the March issue of Cooking Light. The recipe makes four servings, each of which is about 2/3 of a cup.


1 TBS. extra-virgin olive oil

1 cup finely chopped yellow onion

1 cup finely chopped red bell pepper

1/2 cup water

2 TBS. unsalted tomato paste

1 TBS. apple cider vinegar

1/2 tsp. kosher salt

1 (15-oz.) can unsalted pinto beans, rinsed and drained

IMG_7128 (2)
These are the ingredients you’ll need to prepare the Sofrito-Style Pinto Beans recipe.


We’ll begin with getting the chopping out of the way, starting with our yellow onion. The recipe calls for one cup of the onion finely chopped.

Here is our onion, ready to be peeled and chopped.
Here’s the cup of chopped onion that we need.

Now for chopping the red bell pepper. Again, the recipe calls for one cup of chopped bell pepper. Depending on the size, you’ll likely only need to chop half of the pepper to get the one cup you need. I find it easiest to cut the halved part into strips first before chopping into smaller pieces. Don’t waste the other unchopped half.  You can cut it into strips or chop it into smaller pieces and place them into a sealed baggie in the fridge for a day or two and saute to accompany dinner or lunch another day.

Here’s the red bell pepper I selected for this recipe.
After cutting the bell pepper in half, you’ll gut it of the white membrane and all of the seeds before chopping.
The bell pepper half, cut into strips first.
And now chopped.
There’s the cup we need of chopped bell pepper.

Heat your TBS. of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and saute for five minutes.

Here’s one of my handy olive oil dispensers.
In goes the TBS. of olive oil into my large skillet over medium high heat.
Now we add in the onion and bell pepper.
The onion and bell pepper after five minutes of sauteing.

Ok, next step is to add in the following four ingredients: water, tomato paste, apple cider vinegar and salt, stirring together well. Let’s begin with the half a cup of water.

Measure out 1/2 cup of water…
…and pour it into the skillet.

Next comes the 2 TBS. of unsalted tomato paste. Try to find a jar of tomato paste, like the one below, so that it’s easier to keep in the fridge than an opened can.

A typical jar of unsalted tomato paste.
The first of two TBS. of tomato paste measured out.
Both TBS. of the paste added to the water, sauteed onion and bell pepper.

Time for the 1 TBS. of apple cider vinegar to be added into the mix.

Here’s that bottle of apple cider vinegar that you have in your pantry.
In goes the cider vinegar.

Once you add in the 1/2 tsp. of sea salt, you’ll stir everything together well.

Grab that bottle of sea salt…
…and add in the 1/2 tsp. the recipe calls for.
Stir everything together thoroughly.

Bring the mixture to a simmer and cook for 10 minutes until it has thickened, stirring occasionally.

We’ve cooked the mixture down for about ten minutes until the liquid has been reduced.

The last ingredient is the pinto beans. Rinse and drain the 15-oz. can of beans and add the beans into the reduced mixture in the skillet.

Here’s my can of organic pinto beans.
The beans getting a good rinsing…
….and now sitting while the water drains.
Introduce the pinto beans into the skillet.

Stir the beans in well with the rest of the mixture and cook for three minutes or until everything is thoroughly heated.

Stir in the beans and cook for about three minutes.

All that’s left is to plate the beans and serve hot with your main dish!

Our delicious sofrito-style pinto beans, plated and ready to serve.

Nutritional Breakdown:

Serving Size: About 2/3 cup

Per Serving: Cal: 147; Total Fat: 3.7 g. (Sat fat: 0.5 g.); Chol:  0 mg.; Sod: 260 mg., Fiber: 7 g.; Carb: 22 g.; Pro: 6 g.











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