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Sofrito Pinto Beans

Photo: Alison Miksch
Yield

Serves 4 (serving size: about 2/3 cup)

We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito--aromatics sautéed until tender with tomato and vinegar--and adding canned pinto beans. The result is better than any seasoned bean you'll find in a can.  

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped red bell pepper
  • 1/2 cup water
  • 2 tablespoons unsalted tomato paste
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1 (15-oz.) can unsalted pinto beans, rinsed and drained

Nutrition Information

  • calories 147
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 6 g
  • carbohydrate 22 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 260 mg
  • calcium 64 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a large skillet over medium-high. Add onion and pepper; sauté 5 minutes. Stir in 1/2 cup water, tomato paste, vinegar, and salt; bring to a simmer. Cook 10 minutes or until thickened, stirring occasionally. Stir in beans; cook 3 minutes or until mixture is thoroughly heated.