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Smoky Pinto Beans

Servings: 4

Prep Time: 00:10

Cook Time: 01:00

Main Ingredients

2 cans of pinto beans (look for no sodium added) - or - one cup uncooked, dried pinto beans (*see below for cooking method)

3 green onions, thinly chopped

1 handful chopped cilantro, stems included (omit if you are one of those people dislike cilantro. add more if you are borderline o

1 healthy pinch each of sea salt & pepper

2 - 3 teaspoons of liquid smoke (this is what makes the beans take on a delicious smoky taste! you can find it at most grocery stores for pretty

1/2 teaspoon each cumin and oregano (adjust to taste)

1 pinch each paprika and cayenne (optional)

1 tablespoon oil or water, plus more water as needed

1 cup frozen corn (optional)

Preparation

1If using canned beans, remove from can and rinse in a colander. Set aside.

2Clean and chop green onions and cilantro.

3In a large pot, add a bit of oil or water, and then add the beans. Add the liquid smoke, salt&pepper, spices and frozen corn (if using), and cook on medium low until ingredients are warmed through. Add a bit of water as needed to prevent sticking and to help the corn cook.

4Add green onion and cilantro. Stir to combine

5Taste test and adjust seasonings to taste. Enjoy wrapped in a tortilla with rice and guacamole or as part of a burrito. They also taste great on their own or in a salad!

Additional Notes

*If using dried beans you will want to start soaking them 10-12 hours before you plan to cook (this step is crucial!). Measure out 1 cup and place in a colander. Pick out any bad beans or pebbles and then give them a good rinse. Place in a large bowl and completely cover beans with fresh, filtered water. The water level should be above the beans as they swell up as they soak. Once you are ready to cook, drain the water. Add the beans to a large pot and add enough water so that the water level is at least an inch above the beans. Bring to a bowl, then cover and simmer on low for about 1 hour or until the beans are soft. Once soft, drain the water and return the beans to the pot. I prefer this method, but the canned beans are an excellent option if you are not able (or forget to) prep ahead of time. I'm totally guilty of that :)