Jacked-Up Pinto Beans

This is a family favorite and one of those dishes you can easily adjust depending on who's coming to dinner.  My daughter Caroline is a super-taster (very sensitive to spicy foods)  and this version is a bit spicy, so we use mild RO*TEL, omit the pepper and top it with Monterey jack cheese for her.  For bacon lovers, you can add bacon by omitting the canola oil and frying up 2 slices of bacon to start.  The onions will then be added and you can follow the recipe from there.  It does have mexican flavors in it so we often make it with grilled chicken or beef and tortillas. I think it is hearty enough to be the main course, but works great as a side dish too. It is one of those dishes you can make with items in your pantry.  It takes about 5 minutes to prep and then can simmer on the stove. The longer you simmer it, the softer the beans get. And as long as you don't go crazy with the cheese, it is a low calorie option.

Jacked-Up Pinto Beans

1 tablespoon canola oil

1 medium onion, chopped

1/2 teaspoon cumin

1/2 teaspoon granulated garlic

1/2 teaspoon salt

1/4 teaspoon pepper

2- 16oz cans pinto beans, undrained

1-10oz can Original Ro*tel, undrained

2 tablespoons chopped cilantro, plus extra for garnish

3 oz shredded Pepper Jack cheese for garnish

In medium saucepan, heat oil over medium heat.  Add onions and cook until softened. Approximately 5 minutes.  

Add cumin, garlic, salt and pepper. Cook for 30 seconds.

Add beans, Ro*tel and cilantro.  Stir to mix.

Simmer on medium, uncovered for 15-20 minutes.

Garnish servings with pepper jack cheese and cilantro.