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Help dressing up pinto beans

I don't have any tomato sauce, and I didn't save any bean liquor from the can. I do have tomatoes,poblanos, red bell, onions, BBQ sauce. And beer. Anyone who can help me come up with a quick mix, it's almost time to eat.

asked by nutcakes over 5 years ago

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5 answers 2656 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Drats, I meant to mark this urgent.

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164ae6cf b233 45ae a461 8d7543fae705  melissa mitchell
added over 5 years ago

Could you sauté the onions and peppers until they're a little brown, deglaze with a small amount of beer, add tomatoes until they give up a little juice, stir the beans in and warm them up and serve with rice? I'd salt and pepper along the way and maybe add a little cumin if you have it. I'm not expert to be sure but that's what I'd do. And it sounds way better than what I had for dinner.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

ok, well that was really a no brainer. I sauteed onion and garlic, added tomatoes that I pureed in the blender, cooked that down with a little beer, added roasted bell and poblano peppers and BBQ and it hardly needed any salt. Tastes good now the proof is in the eating.

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C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

Hope you enjoyed dinner!
Another time, for a cold dinner, marinate the beans in a vinaigrette, chop the vegetables and add -- and BBQ sauce sounds like a good seasoning. You could even slightly mash it at this point as a salsa like dip with chips.

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F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added over 5 years ago

Or, another variation for next time: roast onions, tomatoes, & peppers under broiler (even better if you have some garlic in there too) skin the tomatoes & peppers, and purée all of the veg in a blender. Then cook that mixture down a bit in a skillet, maybe with a little beer, and then add the beans. The roast-purée-cook down procedure is a Mexican technique that Rick Bayless describes in many of his salsa recipes. It yields really intense, deep flavor and IMHO is worth the extra work.

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