A classic staple turned into something more. I make plain pinto beans with rice on occasion, but I am always looking for unique twists on the basic dish. The flavors of lime, cilantro & traditional taco seasonings make for a little splash of unexpected zing when making a pot of pinto beans. Do you see all the yummy juices at the bottom of the bowl? I love that part of this meal. I also love how satisfying it is. I make a whole pot of these and then use the leftovers all week long in other meals. They make a great addition to taco salads, burritos, tostadas & even beside some eggs in the morning!
(click to enlarge)
by Heather McCullah
small bag pinto beans
6 cups water
1/4 cup chopped cilantro
3 tbsps lime juice & zest of 1 lime
1 taco seasoning (dry) packet (I like the HOT flavored one)
prepared white or brown rice for 4-6 people
salt & pepper to taste
Cook beans according to package directions, but adding 1/2 of the taco seasoning packet, lime zest, lime juice and a teaspoon of salt into the water. Let cook until beans are tender and the water has mostly dissolved. Add in the remaining taco seasoning mix and stir. Add in the cilantro and stir again. Remove from heat and let sit covered while preparing the rice. Serve the beans with their juice over a mound of hot rice.
Serve each bowl with a wedge of lime for extra drizzling.
Serve with a dollop of sour cream on top.