I served these with the Chilaquiles the other night! I did leave off the Chipotle sour cream, and just served them with plain ol’ sour cream. These were good! My 7 year old had 3 servings of them! Again, this didn’t make too much (does my family eat way more than they should??), so next time I would double the recipe.
Simmered Pinto Beans with Chipotle Sour Cream
(Cooking Light, Sept. 2014)
time needed: 15 min.
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup unsalted chicken stock (I used vegetarian “chicken” stock)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can unsalted pinto beans, rinsed and drained
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup reduced-fat sour cream
3 tablespoons low-fat buttermilk (I omitted)
1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce (I omitted)
1. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
2. Combine remaining ingredients; serve with beans.