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.
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
Est. added sugars 0g
How to Make It
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.