This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.—Lorna Nault, Chesterton, Indiana
- 1 small onion, chopped
- 2 teaspoons minced fresh cilantro
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2/3 cup salsa
- In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through. Yield: 6 servings.
Originally published as Salsa Pinto Beans in Quick Cooking May/June 2001, p7
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