Spicy Pinto Beans
  • 2 can pinto beans, rinsed and drained
  • 2½ - 2¾ cups vegetable broth
  • 1 jalapeno, seeded and small dice
  • 1 small red onion, finely diced
  • 1 bell pepper, seeded and finely diced
  • 3 garlic cloves, finely diced
  • 3 Tbsp olive oil
  • 1 Tbsp salt
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 tsp garlic powder
  • For garnish {optional}: avocado, cilantro, diced red onion, sour cream
  1. In a large skillet or saute pan, over medium heat, add in the olive oil, diced red onion, bell pepper, jalapeƱo and garlic cloves. Cook until softened.
  2. Stir in the salt, cumin, chili powder and garlic powder. Cook for a minute to wake up the spices.
  3. Stir in the beans and broth. Simmer on low for about 45 minutes until creamy and tender.
  4. Top with sliced avocado, cilantro and diced red onion.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/05/spicy-pinto-beans/