Rosemary and Lemon Pinto Beans
- 2 15- to 16-ounce cans pinto beans, rinsed, drained
- 3/4 cup chopped onion
- 1/4 cup olive oil (preferably extra-virgin)
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons minced fresh rosemary
- 1 teaspoon minced garlic
- 1/8 teaspoon hot pepper sauce
- Lemon wedges
- Fresh rosemary sprigs (optional)
- Combine first 7 ingredients in medium bowl.
- Toss to blend.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead.
- Cover and chill.
- Let stand at room temperature 30 minutes before serving.)
- Squeeze lemon wedges over.
- Garnish with rosemary sprigs, if desired.
pinto beans, onion, olive oil, red wine vinegar, fresh rosemary, garlic, hot pepper, lemon wedges, rosemary
Taken from www.epicurious.com/recipes/food/views/rosemary-and-lemon-pinto-beans-5489 (may not work)