SierraCook
Master Chef
This recipe is great for those times when you don't want to or don't have the time to soak the beans, etc.
Pinto Beans Rapido
2 cans (16 oz. each) pinto beans
2 bacon slices, cut in ½ inch squares
½ cup water
¼ teaspoon ground cumin
Pepper, to taste
½ cup shredded cheddar cheese
Drain and rinse beans in strainer. Cook bacon in heavy skillet over medium heat about 5 minutes. Add half of the beans to skillet, mashing them with a potato masher. Stir in remaining beans, water, cumin, and pepper. Simmer 3 minutes or until beans are heated through. Bean mixture should be a sauce like consistency, add more water if needed. Remove from heat and stir in all but 2 tablespoons cheese. Place beans in serving dish and sprinkle with the remaining cheese.
Pinto Beans Rapido
2 cans (16 oz. each) pinto beans
2 bacon slices, cut in ½ inch squares
½ cup water
¼ teaspoon ground cumin
Pepper, to taste
½ cup shredded cheddar cheese
Drain and rinse beans in strainer. Cook bacon in heavy skillet over medium heat about 5 minutes. Add half of the beans to skillet, mashing them with a potato masher. Stir in remaining beans, water, cumin, and pepper. Simmer 3 minutes or until beans are heated through. Bean mixture should be a sauce like consistency, add more water if needed. Remove from heat and stir in all but 2 tablespoons cheese. Place beans in serving dish and sprinkle with the remaining cheese.
