Description
Cheesy Pinto Beans is a quick and flavorful recipe featuring sautéed garlic and jalapeño combined with smooth and chunky pinto beans, seasoned with smoked paprika, cumin, and hot sauce, then enriched with melted cheddar cheese. Ready in just 20 minutes, this comforting side dish pairs perfectly with rice or your favorite meal.
Ingredients
Produce
- 2 cloves garlic
- 1 jalapeño (optional)
Pantry
- 1 Tbsp cooking oil
- 2 15oz. cans pinto beans
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/8 tsp freshly cracked black pepper
- 2 dashes hot sauce
Dairy
- 1/2 cup shredded cheddar cheese
Instructions
- Prepare Ingredients: Mince the garlic cloves finely and dice the jalapeño into small pieces after removing the stem and seeds if you prefer less heat.
- Sauté Aromatics: In a pot over medium heat, add the cooking oil, garlic, and jalapeño. Sauté for about one minute or until the garlic becomes very fragrant, ensuring not to burn it.
- Puree One Can of Beans: Pour one can of pinto beans into a blender, including the liquid, and blend until completely smooth.
- Combine Beans: Add the pureed beans and the contents of the second can of beans (drained) to the pot with the sautéed garlic and jalapeño. Stir thoroughly to combine all ingredients.
- Season Beans: Add smoked paprika, ground cumin, freshly cracked black pepper, and hot sauce to the bean mixture. Stir well and heat over medium heat, stirring occasionally until warmed through.
- Add Cheese: Stir in the shredded cheddar cheese and continue stirring until the cheese melts smoothly into the beans, creating a creamy texture.
- Adjust and Serve: Taste the cheesy beans and adjust seasoning if needed. Serve hot over rice or alongside your preferred main dish for a delicious meal.
Notes
- You can omit the jalapeño for a milder dish.
- Use low-sodium canned beans to reduce sodium content if desired.
- For a vegan version, substitute cheddar cheese with a plant-based alternative.
- Serve with warm tortillas or over rice for a hearty meal.
