After cooking the pinto beans (doing the pre-soak and all that), I sauteed 1/2 an onion and 2 cloves of garlic in 1 TBS. of canola oil. Here's where the measurements cease, but I am sure you can replicate this to your own taste--I added the beans 3-4 cups I think, a tsp. or more of salt, several "shakes" each of paprika, chili powder, pepper, garlic and onion powder. Continue to stir and heat until well combined. We ate these yummy beans over baked brown rice (using the More with less recipe) and topped it with a little sharp cheddar, sour cream and salsa. We served it with broccoli and not-so attractive whole wheat buttermilk corn bread that was very tasty, just hastily cut:).
M is enjoying her beans and rice and getting better at using a fork!
For more kitchen tips visit Tammy! This post is also part of WFMW at Rocks in my Dryer!
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11 comments:
I found a recipe at the TOH site for a bean & rice dish. It's call spicy red beans & rice. You use ham in it. You could use the leftovers for chili. It was really good. Really spicy for the little one though.
That sounds really good. I am going to try it out!
It looks really great.
Looks fantastic. Might have to do this for dinner tonight. I might layer the beans and rice on top of a tostada shell instead of serving rolls. Yes?
Hi Marina! I think the tostada shells would be great. We served the leftovers in corn tortillas for lunch and it was great as well!
Looks yummy, I love pinto beans. Thanks for sharing.
Your dish sounds very good! I'm a little hungry myself! :-)
I've never made pinto beans but I love them! I just marked it as a favorite! Thanks for sharing...I love food posts! :)
Thank you so much for posting this! I had leftover pintos from a big batch I made and we had this for dinner tonight. It was fantastic over rice!
Oh that looks so good! I have to try this. Thank you for sharing!
It sounds so simple and healthy.
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