Mashed Pinto Beans with Manchego Cheese

Keeping on the spanish/mexican theme we had going on a few weeks ago, I needed to find a couple new side dishes. This recipe caught my eye because I LOVE refried beans, but have never had them at home. I think the hubby thought I was crazy as I was preparing these beans, but I was very satisfied with the outcome.

However, I did not care for the bacon, and would leave that out next time. Maybe my bacon wasn't crispy enough, but I just did not really like the addition, so my changes are reflected below. Also, I have not acquired a potato masher yet, so my beans were not mashed as much as I would have liked, so hopefully I'll have one by the next time I make these beans.

Mashed Pinto Beans with Manchego Cheese

Source: adapted slightly from elly says opa

1/2 medium onion or one shallot, diced

1 clove garlic, minced

2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
2-3 Tbsp. shredded or grated manchego cheese
sliced scallions
1 tsp olive oil

Heat olive oil over medium heat in large skillet; add the onion/shallot and cook until tender. Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste. Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a potato masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary).

Once plated, top with the manchego cheese and sliced scallions

Rice and Beans

I don't really have much to say about this recipe other than-it was tasty! I have this idea/urge to see if I can cut back on our meat intake, even if it means one meal a week. Although this has chicken sausage it in, I would have been just as happy without it. I would also like to think this is relatively healthy, as long as you watch the portions of rice.

Rice and Beans
Source: Adapted slightly from The Way the Cookie Crumbles

Serves 4

8 ounces cooked sausage, such as kielbasa (I used chicken sausage)
1 medium onion, diced small
1 stalk celery, minced (I used a red pepper instead)
4 garlic cloves, minced
1 teaspoon cumin
2 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can diced tomatoes
1 cup chicken broth
4 servings cooked rice (follow directions on whatever rice you used, mine was 2 cups uncooked rice=4 servings

In a 3- or 4-quart saucepan over medium heat, cook the sausage until it begins to brown and fat begins to render. Add the onions and celery/pepper/whatever and cook, stirring occasionally, until softened and just beginning to brown. Add the garlic and spice(s) and cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat, then cover and reduce the heat to low. Simmer, stirring occasionally, until the mixture is thick and the flavors have blended, about 30- 45 minutes (or as long as you want actually.) Serve over rice.