Garlicky Pinto Beans

by Valerie on July 15, 2009 · 3 comments

Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. Be sure to check out the other recipes submitted for WCW.

Today’s recipe of Garlicky Pinto Beans may not be the prettiest but it is very tasty in tacos or quesadillas, or as a side to last week’s Chipotle Shrimp recipe. Incidentally, the shrimp recipe was in the same feature on Easy Mexican food from the May issue of Real Simple.

Garlicky Pinto Beans
From Real Simple Magazine

2 tablespoons olive oil
6 cloves garlic, sliced
2 15-ounce cans pinto beans, rinsed
1/2 teaspoon dried oregano
kosher salt and black pepper
4 scallions, thinly sliced

Garlicky Pinto Beans

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until soft, 1 to 2 minutes.
Add the beans, oregano, 1/2 cup water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, until the beans are heated through, about 4 minutes. Note: I ended up mashing about half of the beans to give the dish more texture.

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{ 3 comments… read them below or add one }

1 Pink Heels July 15, 2009 at 6:27 pm

Interesting…this is a new approach to pinto beans for me. I'll have to try it out. Afterall, it is super duper easy!


2 Delectable Swank July 15, 2009 at 9:45 pm

YUM! I love anything with garlic in it, literally! Thanks for the recipe!


3 croquecamille July 17, 2009 at 4:07 pm

I like to mash my pinto beans, too – makes them feel like refried, but I know they're healthier!


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