Cooking With Grandma Judy

Ingredients

• ¼ cup olive oil
• ½ cup chopped onions
• 1 tablespoon chopped garlic
• 1 tablespoon chopped pickled jalapenos
• 2 16 oz. cans Bush’s Reduced Sodium Pinto Beans
• 1 tablespoon ground cumin
• Salt
• White Cheese, if desired
• Tortilla chips, for garnish

Directions

Heat olive oil in a large skillet. Add onions, garlic and jalapenos and saute until softened, about 10 minutes. Drain a little of the liquid from the beans and add to the onion mixture. Continue heating for 3 minutes, then add cumin. When beans are bubbling, use a potato masher and mash beans until you reach the consistency you prefer. Season to taste and serve hot. Add cheese, if desired, and allow to melt. May be made ahead and refrigerated up to one week. If you like, serve with tortilla chips.

Serves 3 -4. It is easy to double this recipe.

For this recipe, you can use either canned pinto beans, or cooked dried beans. When gauging quantities, 1 pound of dried pinto beans makes about 6 cups of cooked beans.

NOTE: Adapted from the Taqueria del Sol Restaurant recipe that appeared in the Atlanta Journal-Constitution, January, 2013.

Previous Next