Comida Kraft
Recipe Box

Quick Pinto Beans

5
(2) 2 Reviews
Prep Time
35
min.
Total Time
35
min.
Servings

12 servings, about 1/2 cup each

These spicy pintos are short on time and serrano spicy on flavor.

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What You Need

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Make It

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  • Heat oil in large saucepan on medium-high heat. Add next 4 ingredients; cook 3 min., stirring occasionally. Stir in cilantro and mustard; cook 2 min., stirring frequently.
  • Drain 2 cans beans; add to ham mixture. Stir in remaining 2 undrained cans. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.

Substitute

Substitute 1 sliced jalapeño pepper for the serrano chiles.

Special Extra

Top each serving with 1 tsp. BREAKSTONE'S or KNUDSEN Sour Cream.

Servings

  • 12 servings, about 1/2 cup each

Healthy Living

  • Low fat
  • Good source of fiber
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Meat (L)

Nutrition Bonus

Spice up your mealtime with these delicious low-fat beans that are an excellent source of fiber.

Nutritional Information

Serving Size 12 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 2.5g
Saturated fat 0g
Cholesterol 5mg
Sodium 600mg
Carbohydrate 22g
Dietary fiber 6g
Sugars 1g
Protein 10g
   
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • e-matyas |

    Easy and very tasty. My daughter even asked for the recipe to take back to college with her. Good way to use up leftover ham. I served it with corn bread and orange slices for a simple dinner.

  • Rhonda5454 |

    So easy to make and really delicious. My husband who doesn't like mustard loved this recipe. A great side dish to burgers.

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