Salsa Pinto Beans Recipe
This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.—Lorna Nault, Chesterton, Indiana
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 garlic clove minced
- 1 small onion chopped
- 1 tablespoon canola oil
- 2 cans (15 ounces each) pinto beans rinsed and drained
- 2/3 cup salsa
- 2 teaspoons minced fresh cilantro
- Carbohydrate 3.65825555706081 g
- Cholesterol 0 mg
- Fat 2.39967777781625 g
- Fiber 0.777277793209368 g
- Protein 0.671511111481412 g
- Saturated Fat 0.188528333340547 g
- Serving Size 1 1 serving (50g)
- Sodium 171.485000144273 mg
- Sugar 2.88097776385144 g
- Trans Fat 0.031440555553151 g
- Calories 36 calories
Directions In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through. Yield: 6 servings. Originally published as Salsa Pinto Beans in Quick Cooking May/June 2001, p7 Nutritional Facts 1 serving (1/2 cup) equals 96 calories, 3 g fat (trace saturated fat), 0 cholesterol, 219 mg sodium, 13 g carbohydrate, 4 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
