Pinto beans simmered with poblanos, onions, and oregano are the quickest, easiest and tastiest side dish for weeknight meals.
AuthorVianney Rodriguez
Ingredients
1tablespoonvegetable oil
1medium oniondiced
2fresh poblano chile peppersstemmed, seeded, and diced
1cupreduced-sodium chicken broth
1teaspoonkosher salt
1teaspoonoregano
215 ounces can pinto beans, rinsed and drained
3tablespoonslime juice
Instructions
In a large skillet, heat oil over medium heat. Add onion and chile peppers; cook and stir for 1 minute. Add broth, salt, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in beans; cover and cook for 15 minutes more. Stir in lime juice.