You may also like
Categories:
olive oil onion red bell pepper ground cumin garlic kosher salt freshly ground black pepper pinto beans lemon juice flat leaf sour cream low-fat buttermilk chipotle chiles
Viewed: 111 - Published at: 3 years agoIngredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- 1/2 cup unsalted chicken stock
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup reduced-fat sour cream
- 3 tablespoons low-fat buttermilk
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
Method
- Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; saute 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
- Combine remaining ingredients; serve with beans.
