This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees.
4people
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Equipment
Large Skillet
Measuring Spoons
Wooden Spoon
Potato Masher
Serving Bowl
Ingredients
3tablespoonextra virgin olive oil
½medium yellow oniondiced
2garlic clovesminced
salt and black pepper to taste
2 16-oz.cans pinto beansrinsed and drained
1 15-oz.can red kidney beanswith liquid
1tablespoonground cumin
1teaspoonchili powder
½teaspoonsmoked paprika
Optional: ½ teaspoon crushed red pepper flakes
Instructions
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.
Remove from heat and puree beans with a potato masher until almost smooth.