This delicious Jazzy Pinto Beans recipe and photos were shared with me by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
Karen says, "These colorful and spicy pinto beans are very good in taco bowls, such
Flank Steak with Jazzy Pinto Beans Taco Bowl. Just double or triple the
recipe to use as a side dish."
Bean Recipes and lots of
Jazzy Pinto Beans Recipe
Yields: serves many
Prep time: 30 min
Cook time: 2 hr
Bacon grease or olive oil (your choice)
1 small red
1 small Serrano
chile pepper, sliced*
1 small Jimmy Nardello red chile pepper, sliced**
1 (15-ounce) can Pinto Beans**
1 teaspoon ground cumin
Salt to taste
Chicken broth (optional)
* I purchased and used organic
pinto beans. You may use any type of chile peppers available to you or that you have in your garden. Red and green bell
peppers may also be used if you like less heat. My peppers were very small, so
adjust the amount you use depending on the size of your peppers and how spicy hot you want the beans to be.
** If you have the time, dried
pinto beans may also be used. Prepare them as directed on the package and
proceed with this recipe. Dried beans have a firmer texture and taste entirely
different than canned beans.
In a large frying pan over medium-high heat, add a small amount of bacon grease or
olive oil; sauté the onion, garlic, and chile peppers until just soft
Reduce heat to low. Add pinto beans, cumin, and
salt (if necessary), stirring well. Let simmer for approximately 30 minutes.
NOTE: Watch beans carefully so they do not stick to the
pan. Add a little chicken broth, if necessary.
May be prepared the day before, stored in the
refrigerator, and warmed up before serving.
Makes 2 servings.