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The secret is in the anchovies — many recipes call for just a few anchovies, but I think Puttanesca is best when the contents of an entire tin are used.

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Mexican Pinto Beans

Ingredients

At a glance
Cuisine
Mexican
Main Ingredient
Tomato
Cooking Method
Sautée
Difficulty Level
Very Easy
Tidings Eats
Side Dish
Beer Match
Serves
8

2 tomatoes, rinsed, cored, seeded and chopped

1 onion, peeled and chopped

3 fresh chilies, rinsed, stemmed, seeded and chopped

5 garlic cloves, peeled and chopped

6 cans (about 15 oz each) pinto beans, drained

Salt

Pepper


Method/Steps

1. In a large pan over medium-high heat, combine tomatoes, onion, chilies and garlic. Stir often until onion is slightly browned, about 10 minutes.

2. Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes. Season to taste. Pour into a bowl and serve.