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Beans were a daily thing for us growing up; breakfast, lunch, dinner, every single day.  Although I still like to cook my own dried beans, I don’t always have the time.  Instead, I vamp up canned pinto beans (very Sandra Lee of me). If you ask my daughter, these are her favorite!


1 40 ounce can pinto beans

1/2 tablespoon Knorr chicken bouillon

¼ onion

1 sliced jalapeno or serrano (reduce or omit if you wish)


Pour beans in a saucepan along with knorr, onion and jalapeno.  Mix and cover.  Simmer on low heat for up to an hour, mixing occasionally.  Canned beans tend to stick so try to mix every 10-ish minutes.  Aim to let the onion and jalapeño become tender and transparent ( about 1 to 1.5 hours).  They’ll mash up better when you mash the beans.  I don’t refry beans.  I let them boil until they start breaking open.  That's my queue to mash.  When they reach this point turn off the heat and use a masher to smash away.  A potato masher will do if you don’t have a bean masher.  Also, if you only have 30 minutes to cook, you can still use this recipe.  The jalapeño and onion won’t be as tender but the flavor is there.  

Side note: This recipe is great for family carne asadas (BBQs) or any type of party.  Just double or triple depending on guest count.  I’ve made 4 cans at once on multiple occasions.  We have big families so a simple BBQ is more like a party around here. 

I'll add the dry bean version soon. Stay safe!

Xx Dee

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