Ingredients

  • 2 Tbsp. Extra virgin olive oil

  • ½ white onion, finely diced - approximately ½ cup

  • 1 clove garlic, minced

  • 29 ounce can pinto beans

  • 2 Tbsp. Jump Around Spice Blend, plus more to garnish

  • 2 tsp. apple cider vinegar

  • Pinch of salt to taste

  • ¼ cup queso fresco, crumbled

  • 2 Tbsp fresh cilantro, chopped

*Click on the spice(s) for more suggested uses

Directions:

  • In a heavy bottomed saucepan over medium heat, add the olive oil and gently sweat the onions stirring frequently until translucent and softened, about 3 - 5 minutes.

  • Add the garlic to the onions and stir until fragrant, about 1 minute.

  • Add the beans with their liquid to the pan and season with Jump Around spice blend and apple cider vinegar.

  • Bring the beans to a gentle simmer and cook, stirring frequently over low heat for 10 -15 minutes, to allow the flavors to meld.

  • Gently smash the beans with a potato masher or wooden spoon until a chunky texture is achieved.

  • Taste the beans and season to your liking with salt and additional Jump Around Spice Blend.

  • Serve the beans topped with crumbled queso fresco, chopped cilantro and a sprinkle of Jump Around Spice Blend.