Buffalo Beans

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

 

2 Tbsp butter

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