Easy and more delicious as they sit, these tasty pinto beans are ideal for weeknight meals. They are similar to our popular Stewed Pinto Beans but come together in 15 minutes with pre-cooked Flourist Pinto Beans. Batch cooking and freezing the Pinto Beans means this delicious meal can be on the table quickly.
Perfect Pinto Beans
2 tbsp extra-virgin olive oil
1 finely chopped yellow onion
1 finely chopped red bell pepper
1 cup of water
1/4 cup tomato paste
1-2 tbsp lemon juice
1 tbsp sugar or honey
1.5 teaspoon kosher salt
3 cups unsalted Flourist Pinto Beans, rinsed and drained
Heat oil in a large skillet over medium-high. Add the onion and pepper; sauté 5 minutes. Stir in 1 cup water, tomato paste, lemon juice, and salt; bring to a simmer. Cook 10 minutes or until thickened, stirring occasionally. Stir in the Pinto Beans; cook 5 minutes on low fully covered, until the mixture is thoroughly heated.
Serve with Chapati Style Flatbreads for a full meal or pair with cooked Flourist Golden Quinoa or Flourist Millet and a side of fresh vegetables of your choice.
Comments
Hi Natasha! Apologies for the delay with this answer! We would recommend freezing cooked Pinto Beans and making this recipe before enjoying. We hope that helps!
What is the best way to thaw the frozen beans? Freeze the plain beans, or freeze after cooked using this recipe? Thanks!