Spiced Pinto Beans
From EatingWell: EatingWell Serves Two
Any leftover beans would work in this quick side dish.
- 1 small onion, chopped
- 1 small clove garlic, minced
- 1/2 jalapeno, minced
- 1/2 teaspoon chili powder
- 2 teaspoons canola oil
- 1 cup canned pinto beans, rinsed
- 2 tablespoons broth, or water
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- Saute onion, garlic, jalapeno and chili powder in oil in a small saucepan until softened. Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.
Per serving: 167 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 7 g protein; 7 g fiber; 414 mg sodium; 371 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1 fat
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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- EatingWell Serves Two