This is a delicious dinner, and happens to be both incredibly easy
and dirt cheap. The original recipe is from the Orangette blog. I'm
not sure why the beans are so good with only 4 ingredients, but they
really are, and they're amazing served over rice with a soft boiled egg
or two on top. I keep large cans of pinto beans in my pantry
specifically for this recipe. Oh and I call these Buffalo Beans because
the hot sauce I used (Frank's Red Hot Sauce) is the kind traditionally
used for buffalo wings.
Quick Note: I like to
cook the rice in chicken broth and add parsley, but that's up to you.
Also, to soft boil eggs, bring a pot of water to a boil, then gently
lower as many eggs as you want to cook into the water. The eggs should
be covered with water. Set a timer and boil for 5 minutes. Drain off
boiling water, fill the pan with cold water, and let sit for a minute so
the eggs are cool enough to handle. Dry off, peel, and serve.
Buffalo Beans
1 clove garlic, minced
28 oz can pinto beans, undrained
2 Tbsp Frank's Red Hot Sauce, or other hot sauce to taste
cooked rice
toppings:
soft boiled eggs
chopped avocado
grated cheese
Melt
butter in a medium sauce pan over medium heat, and add garlic. Saute
until garlic is light golden, then add can of beans and hot sauce.
Bring to a boil, then reduce heat to a simmer. Cook, stirring
occasionally, 15 to 30 minutes, until sauce has thickened as much as you'd like. Exactly how long this takes will depend on how much liquid is in the can of beans. Serve beans over rice with optional
toppings.
Yield: 4 servings
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