Mexican Pinto Beans
Pinto beans stewed with chipotle, smoked paprika and cumin until thick — a side dish that does most of the work itself.
Servings 4 people
Ingredients
- 1 tin pinto beans 400g
- 2 cloves garlic peeled and minced
- 1 onion small
- 1 tbsp tomato purée
- 1 tbsp chipotle chilli paste
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp brown sugar
Instructions
- Heat your oil in a pan on a medium heat and add the diced onion. Saute for 4-5 minutes then add your minced garlic. Saute for 1-2 minutes until golden and fragrant.
- Add your tomato puree and chipotle chilli paste, stir.
- Add in all the spices, the apple cider vinegar, and the brown sugar and stir.
- Tip in the pinto beans along with their juice and stir them into the sauce/spice mix until fully coated. Simmer the beans on a low heat for 10 minutes.
- Blend between 1/4 and 1/3 of the pan with a stick blender (or remove, blend, and return to the pan).