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.
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
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.
General Disclosures & Disclaimers