Description
Cheesy Pinto Beans are a quick and satisfying dish made with simple pantry staples like canned pinto beans, sautéed garlic, jalapeño, and melted cheddar cheese. This flavorful recipe is perfect for a hearty side or a light meal served over rice.
Ingredients
Vegetables & Aromatics
- 2 cloves garlic
- 1 jalapeño (optional, remove stem and seeds)
Pantry Staples
- 1 Tbsp cooking oil
- 2 15oz cans pinto beans (one with liquid, one drained)
Spices & Seasonings
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/8 tsp freshly cracked black pepper
- 2 dashes hot sauce
Dairy
- 1/2 cup shredded cheddar cheese
Instructions
- Prepare ingredients: Mince the garlic and finely dice the jalapeño, removing the stem and seeds for less heat.
- Sauté aromatics: In a pot, heat 1 tablespoon of cooking oil over medium heat. Add the minced garlic and diced jalapeño, sautéing for about one minute until the garlic is very fragrant.
- Puree beans: Add one 15oz can of pinto beans with the liquid to a blender and purée until smooth for a creamy texture.
- Combine beans: Pour the puréed beans into the pot with the sautéed garlic and jalapeño. Add the second can of pinto beans, drained. Stir to combine evenly.
- Season beans: Add smoked paprika, ground cumin, freshly cracked black pepper, and hot sauce. Stir the mixture and heat through over medium heat, stirring occasionally to prevent sticking.
- Add cheese: Once the beans are hot, add the shredded cheddar cheese. Stir constantly until the cheese has melted smoothly into the beans.
- Adjust and serve: Taste the beans and adjust seasoning as desired. Serve warm over rice or alongside your favorite dishes.
Notes
- Adjust the jalapeño amount or omit for less heat.
- Use different types of cheese for variation, such as Monterey Jack or pepper jack.
- For a creamier texture, add a splash of milk or cream while melting the cheese.
- This dish pairs well with rice, tortilla chips, or as a taco filling.
- Leftovers store well in the refrigerator for up to 3 days.
