These beans are simple, zesty and scrumptious. They take your seemingly boring pinto beans to the next level. With bell pepper, jalapeño, tomatoes, cilantro and fresh lime juice, they truly are a fiesta in your mouth.
1 tablespoon olive oil
1/2 cup diced yellow bell pepper
1/4 cups minced seeded jalapeño pepper
1 15-ounce can pinto beans, drained and rinsed well
1 cup diced plum tomato
2 tablespoons lime juice
1/4 cup minced fresh cilantro
Salt and pepper to taste
Using a medium sized skillet, heat the oil over medium-high heat. Cook the bell pepper and jalapeño until soft and translucent, about 5 minutes. Add the beans and cook until heated through. Add the tomatoes and cook for 3-5 minutes. Remove from heat and stir in lime juice and cilantro. Season with salt and pepper to taste.
Recipe adapted from MyRecipes.com
The original recipe suggested this dish as a cold side salad. However, I felt inspired to cook up the peppers for extra flavor and decided to serve the dish warm. Try crumbling some Cotija cheese on top and stick them under the broiler for a yummy, slightly melted topping.
Looking for a rice companion to keep the beans company? Try my Green Rice or Cilantro Lime Rice recipes. And with that, I think you have everything you need for an awesome fiesta weekend…so where’s the party at?