Pinto Beans and Corn
Here’s a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don’t include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).
Recipe information
Yield
4 to 6 or more servings
Ingredients
Preparation
Step 1
Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
pink and pinto beans
Step 2
These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
Step 3
Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
Step 4
Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
nutrition information
Step 5
Calories: 263
Step 6
Total Fat: 1g
Step 7
Protein: 12g
Step 8
Carbohydrate: 52g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 444mg
