PINTO BEANS AND CORN

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Pinto Beans and Corn image

Here's a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don't include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

Yield 4 to 6 or more servings

Number Of Ingredients 5

Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)
2 cups cooked fresh corn kernels (from 3 medium ears) or frozen corn, thawed
One 14- to 16-ounce can low-sodium or Mexican-style stewed tomatoes, chopped, with liquid
1 jalapeño pepper, seeded and minced, or one 4- to 7-ounce can mild green chilies
1 teaspoon ground cumin

Steps:

  • Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
  • These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
  • Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
  • Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
  • Calories: 263
  • Total Fat: 1g
  • Protein: 12g
  • Carbohydrate: 52g
  • Cholesterol: 0mg
  • Sodium: 444mg

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