Sweet and spicy beans. Pinto beans cooked in a spicy sweet sauce that is somewhere between baked beans and refried beans. Oh my gosh are they good. These beans can be used in so many ways! As you can see I used them on nachos. Could I have eaten the whole pan? Uh yeah. Did I? I'm not telling.
On Nachos? Well duh.
As a dip? Yum.
On burritos? Absolutely!
Quesadillas? Well, basically that's like a flat burrito, so yeah!
Tacos? of course!
What other ideas you got? Don't be a quitter! Whatever ideas you have, the answer is YES!
2 cans pinto beans, drained & rinsed or 1 1/2 cups dried pinto beans, cooked
1 small onion, diced small
2 jalapenos, seeds & ribs removed, chopped finely
1 cup vegetable broth
2T blackstrap molasses
1 tsp ground mustard
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
In a pan on medium heat saute your onions for 5 minutes until they soften and get some color. Use vegetable broth or water to prevent them from sticking.
After the 5 minutes add in your finely chopped jalapenos and let cook for another 5 - 10 minutes. You want everything softened and bits of brown on the onion.
Add in your beans, spices, and molasses and stir to make sure everything is coated. Add in your broth and stir one more time. Turn your heat down to medium-low.
Using a potato masher or the back of your spoon mash about half of the beans. Leave the other half whole. Stir to combine.
Let this cook for about 10 minutes, stirring often. This will thicken quickly.
That's it! Serve as you wish!
Could you use a different bean? Of course! Get creative!
How will you serve these?