I had some pinto beans in the freezer, left over from a batch I made earlier this year. A last minute dinner dish was in order, so I did a quick google search, and came up with this recipe for Pinto Beans and Garlic from About.com. I made the following changes to the recipe:
- I added 1 extra chopped celery stalk
- Used canned diced tomatoes instead of paste
- 1 tsp of chili powder. The chili powder I have is from The Spice House, and it has a nice kick to it. We like our chili mild, so a teaspoon did the trick.
- I also added 3/4 c. water.
The result was a nice chunky bean dip! I served it with rice, scoopable tortilla chips and grated cheese. The verdict: a delicious, easy meal to prepare. It is a great vegetarian recipe, and a good way to use those beans in your food storage!
Begin by adding a tablespoon or two of olive oil to a large pot. Saute the onion, pepper, and celery until onions are translucent. Add the the remaining ingredients, and simmer. Stir frequently on medium-low heat until beans are soft and beginning to break down. Serve with rice. Chips and cheese optional, but they really add to the meal.