Ingredients and Weight:
- 1 cup dried pinto beans
- 8 cups water
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 (15-ounce) can tomato sauce
- 1 cup chopped fresh cilantro
Preparation Time:
Preparation Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the pinto beans and pick through to remove any stones or debris.
- Place the beans in a large pot and add the water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender.
- While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, paprika, chili powder, cumin, salt, and pepper to the skillet and cook for 1 minute more.
- Stir in the tomato sauce and bring to a simmer. Cook for 10 minutes, or until the sauce has thickened.
- Drain the beans and add them to the sauce. Bring to a simmer and cook for 15 minutes, or until the beans are heated through.
- Stir in the cilantro and serve.
Nutritional Information:
- Calories: 250
- Fat: 5 grams
- Cholesterol: 0 milligrams
- Sodium: 250 milligrams
- Carbohydrates: 40 grams
- Dietary fiber: 15 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and flavorful
- Rich and satisfying
- Perfect for a cold winter day
User Comments:
- "These pinto beans are the best I've ever had! They're so creamy and flavorful."
- "I love the smokiness and spiciness of these beans. They're perfect for a hearty meal."
- "These beans are so easy to make and they're so delicious. I'll definitely be making them again."
Special Precautions and Tips:
- Be sure to soak the pinto beans overnight before cooking to reduce cooking time.
- If you don't have smoked paprika, you can use regular paprika.
- You can add other vegetables to these beans, such as corn, carrots, or celery.
- These beans can be stored in the refrigerator for up to 3 days.
