Easy Creamy Pinto Beans (Print Version)
Creamy pinto beans with jalapeno and spices make a versatile, flavorful side or filling for any Mexican-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
2, 15 oz cans pinto beans
02 -
1 Tablespoon extra virgin olive oil
03 -
1 shallot or 1/2 yellow onion, minced
04 -
1 jalapeno, seeds and ribs removed, minced
05 -
2 cloves garlic, pressed or minced
06 -
1/4 teaspoon smoked paprika
07 -
1/4 teaspoon cumin
08 -
Salt and pepper, to taste
09 -
Hot sauce (optional)
10 -
Chicken broth, vegetable broth, or water (optional)
# Directions:
01 -
Pour one can of pinto beans, including the liquid, into a high-speed blender. Blend until smooth and creamy, then set aside. Drain and rinse the second can of pinto beans and set aside.
02 -
Heat the extra virgin olive oil in a small pan over medium heat. Add the minced shallots or onions and jalapeño. Sauté until tender, about 5–7 minutes. Add the garlic and sauté for an additional minute until fragrant.
03 -
Add the pureed beans, drained and rinsed beans, smoked paprika, cumin, pepper, and hot sauce if using. Stir to combine. Thin out the beans with chicken broth, vegetable broth, or water if needed. Heat while stirring until warmed through, about 4–5 minutes. Add salt to taste.
04 -
Serve the beans warm. Note: The beans will thicken as they cool.
# Notes:
01 -
Sodium levels in canned beans can vary widely depending on the brand. Add salt only after tasting the final dish.
02 -
Canned beans may contain varying amounts of liquid. Thin the beans with broth or water to your desired texture.