Name: Rosemary and Lemon Pinto Beans
Yield: Serves 4
Ingredients: 2 15- to 16-ounce cans pinto beans, rinsed, drained; 3/4 cup chopped onion; 1/4 cup olive oil (preferably extra-virgin); 3 tablespoons red wine vinegar; 1 1/2 teaspoons minced fresh rosemary; 1 teaspoon minced garlic; 1/8 teaspoon hot pepper sauce; Lemon wedges; Fresh rosemary sprigs (optional)

Here's a unique and delicious accompaniment to grilled lamb, chicken or fish.

Recipe information

Yield
Serves 4

Ingredients

2 15- to 16-ounce cans pinto beans, rinsed, drained

3/4 cup chopped onion

1/4 cup olive oil (preferably extra-virgin)

3 tablespoons red wine vinegar

1 1/2 teaspoons minced fresh rosemary

1 teaspoon minced garlic

1/8 teaspoon hot pepper sauce

Lemon wedges

Fresh rosemary sprigs (optional)

Preparation

Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.

TagsPinto Bean Bean and Legume Vegetable Rosemary Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy No-Cook Bon Appétit

Recipe notes

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