Pinto Beans and Corn
- Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)
- 2 cups cooked fresh corn kernels (from 3 medium ears) or frozen corn, thawed
- One 14- to 16-ounce can low-sodium or Mexican-style stewed tomatoes, chopped, with liquid
- 1 jalapeno pepper, seeded and minced, or one 4- to 7-ounce can mild green chilies
- 1 teaspoon ground cumin
- Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer.
- Cover and simmer gently over low heat for 15 minutes.
- Serve in shallow bowls.
- These related varieties are most widely used in Mexican and Southwestern dishes.
- Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked.
- Their mellow flavors are similar, so they may be used interchangeably.
- Both cook to a fine, creamy texture.
- Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
- Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
- Calories: 263
- Total Fat: 1g
- Protein: 12g
- Carbohydrate: 52g
- Cholesterol: 0mg
- Sodium: 444mg
pinto, corn kernels, tomatoes, pepper, ground cumin
Taken from www.epicurious.com/recipes/food/views/pinto-beans-and-corn-372807 (may not work)