Sofrito Pinto Beans
We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito–aromatics sautéed until tender with tomato and vinegar–and adding canned pinto beans. The result is better than any seasoned bean you’ll find in a can.
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped red bell pepper
½ cup water
2 tablespoons unsalted tomato paste
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
1 (15-oz.) can unsalted pinto beans, rinsed and drained
Heat oil in a large skillet over medium-high. Add onion and pepper; sauté 5 minutes. Stir in 1/2 cup water, tomato paste, vinegar, and salt; bring to a simmer. Cook 10 minutes or until thickened, stirring occasionally. Stir in beans; cook 3 minutes or until mixture is thoroughly heated.
Source: Cooking LIght (Servings: 4 | Yield: Serves 4 (serving size: about 2/3 cup))