Tuesday, February 23, 2010

Make Ahead Black and Pinto Beans

I really love these beans. I've been making them for years. In fact, they're so easy to make, we never eat refried beans from a can. These are just too delicious that I can't go back to canned beans. These are the perfect topping to nachos, or the perfect side to any Mexican meal. We also love to eat bean burritos. Tonight we ate them with our leftover pork tacos :)

The Ingredients
1 can pinto beans
1 can black beans
2/3 cup chicken broth
one onion, chopped
one garlic clove, minced
one green chile (optional)
cilantro (optional)
2 Tablespoons olive oil

At Ten O'Clock
Rinse, drain and mash beans. Saute onion, garlic, and chile in oil until tender. Add mashed beans, chicken broth and cilantro. Cook for 5 minutes until soft and pulpy. Cool slightly. Refrigerate until ready to serve.

*I never mash my beans before hand. I have one of those hand-held little immersion blenders and I just use that to mash everything together after I've sauteed my onion and garlic.

Before Serving
Re heat and enjoy!

Family Approval
I can't tell you how much my family loves these beans. They really are so delicious! The recipe calls for either pinto or black beans, but I always love to mix mine with one of both. Either way, they are yummy!

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