Easy Pinto Beans
Servings: 6


2, 15 oz cans pinto beans, see notes
1 Tablespoon extra virgin olive oil
1 shallot or 1/2 yellow onion, minced
1 jalapeno, seeds and ribs removed then minced
2 cloves garlic, pressed or minced
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
salt and pepper, see notes

hot sauce, optional
chicken broth, vegetable broth, or water, optional

Pour one can of pinto beans, including the liquid in the can, into a high-speed blender then blend until smooth and creamy and set aside. Drain then rinse the second can of pinto beans and set aside.

Heat the extra virgin olive oil in a small pan over medium heat. Add the shallots/onions and jalapeno then saute until tender, 5-7 minutes. Add the garlic then saute until extremely fragrant, 1 minute.

Add the pureed beans, drained and rinsed beans, smoked paprika, cumin, pepper, and hot sauce, if using, then stir to combine. Add chicken broth, vegetable broth, or water if needed to thin out the beans then cook while stirring until warmed through, 4-5 minutes. Add salt to taste then serve. Note: the beans will thicken as they cool.

Notes
Sodium levels in canned beans can vary WIDELY based on the brand. I advise you wait to add salt until the end after tasting the final dish.

Canned beans can vary in how much liquid they’re packed in. Feel free to add chicken or vegetable broth, or water to thin the creamy pinto beans out to your desired texture while heating.

Serving suggestions:
Bean and Rice Bowls: scoop the creamy pinto beans over cooked white rice or Cilantro Lime Rice with shredded cheese, pickled jalapenos, and salsa. Add grilled chicken or steak for additional protein.

Bean Dip: top the warm beans with fresh pico de gallo, sour cream, and sliced raw jalapenos then serve with tortilla chips.

Mexican-Style Pizza: spread the pinto beans over gluten free pizza crust instead of pizza sauce then add shredded Mexican-blend cheese and top with fresh toppings before slicing and serving.
Loaded Nachos: dollop the beans over tortilla chips then sprinkle on shredded Mexican-blend cheese and melt under the broiler. Top with salsa, guacamole, sour cream, pickled jalapenos, and fresh toppings then serve.

Tostadas: spread a layer of the pinto beans on crisped corn tortillas then add ranchero chicken and sauce.

Bean Enchiladas: add a couple Tablespoons creamy pinto beans plus shredded Mexican-blend cheese inside corn tortillas then roll and place inside a casserole dish. Top with homemade red enchilada sauce the bake.