Sautéed pinto beans and corn for a hearty side dish.
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Nutrition per Serving
Ingredients
Estimated total cost: €3.58 · €0.89/serving
- 1 jalapeño pepper, carefully seeded and finely minced, or one 4- to 7-ounce can of mild green chiliesEst. price €0.15–€0.40
- One 14- to 16-ounce can of low-sodium or authentic Mexican-style stewed tomatoes, meticulously chopped, with their flavorful liquidEst. price €0.90–€1.80
- Two 16-ounce cans of tender pinto or delicate pink beans, drained and rinsed, or 4 cups of cooked artisanal pinto or pink beans (equivalent to about 12/3 cups of raw beans)Est. price €1.80–€3.20
- 2 cups of freshly harvested corn kernels, cooked to perfection (from 3 medium ears) or thawed frozen corn kernelsEst. price €0.70–€1.50
- 1 teaspoon of freshly ground cumin (lightly toast in a dry skillet for enhanced aroma before adding to the dish)Est. price €0.03–€0.08
Steps
- 1In a large saucepan or deep stir-fry pan, mix together all the ingredients and bring them to a gentle simmer. Cover the pan and let it simmer over low heat for 15 minutes. Once ready, serve the dish in shallow bowls.
- 2Mexican and Southwestern cuisine often feature these two bean varieties. Pink beans are a bit smaller and rounder compared to pintos, which have speckles when uncooked but transform into a rich brown color when prepared. Despite their subtle flavor differences, they can be swapped in recipes without issue. When cooked, both beans achieve a smooth and creamy consistency.
Cultural note
Pinto Beans and Corn Sauté is a popular dish in Mexican cuisine, showcasing the rich flavors and versatility of beans and corn in traditional cooking. It reflects the agricultural history of the Americas with its use of staple ingredients.
Seasonal note
Pinto Beans and Corn Sauté is best made in late summer or early fall when fresh corn and tomatoes are in season, enhancing the dish with peak flavors and nutritional value.
Health note
This dish is a nutritious choice, high in fiber which supports digestive health and helps with satiety. Pinto beans provide plant-based protein while corn adds vitamins A and C for immune support.
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