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
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.
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.
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.
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.
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.
Time for the 1 TBS. of apple cider vinegar to be added into the mix.
Once you add in the 1/2 tsp. of sea salt, you’ll stir everything together well.
Bring the mixture to a simmer and cook for 10 minutes until it has thickened, stirring occasionally.
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.
Stir the beans in well with the rest of the mixture and cook for three minutes or until everything is thoroughly heated.
All that’s left is to plate the beans and serve hot with your main dish!
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.