20-Min Beans & Fresh Salsa
Creamy spiced beans straight from the pot, topped with a bright pico de gallo of cherry tomatoes, red onion, and chili peppers. A Mexican comfort bowl that feels homemade and tastes like restaurant-quality.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 11g
Ingredients
- 2 cans (15 oz each) canned pinto beans
- 1 cup, halved cherry tomatoes
- ½ medium, thinly sliced red onion
- 1 medium, minced fresh jalapeño or serrano chili
- ¼ cup, chopped fresh cilantro
- 1 whole lime
Instructions
- 1
Drain and rinse both cans of beans. Heat them in a large pot over medium with a pinch of salt and 0.5 cup water.
- 2
While the beans warm, combine tomatoes, red onion, jalapeño, and cilantro in a bowl. Squeeze half the lime over the salsa.
- 3
Season the beans to taste with salt and pepper, stirring often. The surface should look creamy, ~4 minutes.
- 4
Ladle beans into bowls and top with the fresh salsa. Squeeze the remaining lime wedge over everything. Serve hot.
Tools you’ll need
- large pot
- bowl
- spoon
- ladle
- knife
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