I love pinto Beans, they are a low fat meal and have a decent amount of Protein. Plus they taste great on a winter day!

I like to make them the day before I plan on eating them, the tastes just seem to marry overnight.

4 cans of pinto beans (I like to buy sun vista or any other mexican food brand)

1/4 of a small white onion diced

1 small clove of garlic minced

garlic salt to taste

Take your diced onion and garlic and pour a tiny bit of juice from one of the cans of pinto beans into your cooking pan. Sweat them on low for two or three minutes getting them nice and soft. Pour in all the beans and juice from the cans. Cover pan with lid and cook low and slow for 45 minutes. I add garlic salt while cooking usually about two teaspoons. When in a hurry i have cooked a smaller batch on a bit higher of heat for 20 minutes or so and it worked fine for a meal.

After the cook I will have a small bowl and put the rest in the fridge and reheat the next day. They taste even better then.

Lightly brown a couple corn tortillas in a grease free cast Iron skillet and serve up on the side.

Sounds yummy!

On my meal plan we can't have Beans until 3 mos. out. This recipe made me really, really hungry for them! I can't wait.

I love pinto beans, they are a low fat meal and have a decent amount of Protein. Plus they taste great on a winter day!

I like to make them the day before I plan on eating them, the tastes just seem to marry overnight.

4 cans of pinto beans (I like to buy sun vista or any other mexican food brand)

1/4 of a small white onion diced

1 small clove of garlic minced

garlic salt to taste

Take your diced onion and garlic and pour a tiny bit of juice from one of the cans of pinto beans into your cooking pan. Sweat them on low for two or three minutes getting them nice and soft. Pour in all the beans and juice from the cans. Cover pan with lid and cook low and slow for 45 minutes. I add garlic salt while cooking usually about two teaspoons. When in a hurry i have cooked a smaller batch on a bit higher of heat for 20 minutes or so and it worked fine for a meal.

After the cook I will have a small bowl and put the rest in the fridge and reheat the next day. They taste even better then.

Lightly brown a couple corn tortillas in a grease free cast Iron skillet and serve up on the side.

On my meal plan we can't have Beans until 3 mos. out. This recipe made me really, really hungry for them! I can't wait.

That is interesting, one of the things suggested by my nut for the mushies was refried beans.

I can't have them until 2 months out. So weird how every diet is do different. I love pinto beans too. My family is from the south so they are a staple in your diet. Soup beans and cornbread. Will go without cornbread post sleeve.

I love pinto Beans, they are a low fat meal and have a decent amount of Protein. Plus they taste great on a winter day!

I like to make them the day before I plan on eating them, the tastes just seem to marry overnight.

4 cans of pinto beans (I like to buy sun vista or any other mexican food brand)

1/4 of a small white onion diced

1 small clove of garlic minced

garlic salt to taste

Take your diced onion and garlic and pour a tiny bit of juice from one of the cans of pinto beans into your cooking pan. Sweat them on low for two or three minutes getting them nice and soft. Pour in all the beans and juice from the cans. Cover pan with lid and cook low and slow for 45 minutes. I add garlic salt while cooking usually about two teaspoons. When in a hurry i have cooked a smaller batch on a bit higher of heat for 20 minutes or so and it worked fine for a meal.

After the cook I will have a small bowl and put the rest in the fridge and reheat the next day. They taste even better then.

Lightly brown a couple corn tortillas in a grease free cast Iron skillet and serve up on the side.

Thanks for the recipe!!! sounds great, i will be sure to try it out.

this sounds sooo good. can't wait to try it!!