Ingredients
| | |
| 1 | jalapeno |
| 1 | onion |
| 27 g | olive oil |
| 10 g | garlic |
| 5 g | sweet paprika |
| 5 g | smoked paprika |
| 6 g | salt |
| 400 ml | canned pinto beans |
| 240 g | water |
Directions
- 1. Deseed 1 jalapeno and finely chop
- 2. Finely chop 1 onion
- 3. Heat up a sauté pan to medium heat
- 4. Add 27g olive oil followed by the onion and jalapeno
- 5. Sauté for 5-6 minutes
- 6. Finely chop 10g garlic
- 7. Add the garlic and sauté for a couple of minutes
- 8. Add 5g sweet paprika, 5g smoked paprika, and 6g salt
- 9. Give the pan a good stir
- 10. Rinse and drain 400ml canned pinto beans and set aside
- 11. Add the pinto beans and turn the heat to medium high
- 12. Sauté for a couple of minutes
- 13. Add 240g water and begin mashing the beans with a fork or potato masher
- 14. Add more water if the beans look too dry
Ingredients
| 1 | jalapeno |
| 1 | onion |
| 27 g | olive oil |
| 10 g | garlic |
| 5 g | sweet paprika |
| 5 g | smoked paprika |
| 6 g | salt |
| 400 ml | canned pinto beans |
| 240 g | water |
Directions
- 1. Deseed 1 jalapeno and finely chop
- 2. Finely chop 1 onion
- 3. Heat up a sauté pan to medium heat
- 4. Add 27g olive oil followed by the onion and jalapeno
- 5. Sauté for 5-6 minutes
- 6. Finely chop 10g garlic
- 7. Add the garlic and sauté for a couple of minutes
- 8. Add 5g sweet paprika, 5g smoked paprika, and 6g salt
- 9. Give the pan a good stir
- 10. Rinse and drain 400ml canned pinto beans and set aside
- 11. Add the pinto beans and turn the heat to medium high
- 12. Sauté for a couple of minutes
- 13. Add 240g water and begin mashing the beans with a fork or potato masher
- 14. Add more water if the beans look too dry
