Mexican Pinto Beans

As I mentioned before, I wanted to share my Friday night dinner.  In words, it was a basic mexican bean dish but it turned out great and was very hearty and refreshing.

Mexican Pinto Beans

4 cloves of garlic (shopped)
1 lime (quartered)
1 mango (sliced)
1 tomato (diced)
1/2 jalapeno pepper (chopped)
30 oz of pinto beans
1  1/2 cups of vegetable broth
1 cup of guacamole
1/2 cup of onion (chopped)
1/3 cup of cilantro (chopped)
1/4 cup of tvp
2 tablespoons of cumin
1 tablespoon of oil
2 teaspoons of liquid smoke
2 teaspoons of salt

Bring a sauce pan to med-low heat and add the oil, onion, jalapeno pepper, and garlic.  Cook until aromatic and onions are soft.  Add the pinto beans and gently mix.  Add 1 cup of vegetable broth, tomato, tvp, liquid smoke and cumin.  Gently mix and allow to cook down for about 5 minutes.  Most of the liquid will have evaporated.  Add the remaining vegetable broth, salt, and cilantro and allow most of the liquid to evaporate.  This should take less than 5 minutes.

Serve topped with fresh mango and guacamole, with the lime slices on the side for added flavor once squeezed over the beans.


This was a nice meal that seemed like an appetizer but was plenty for a full meal.  The mango and guacamole added a nice creamy flavor to offset the heat of the dish.  The lime adds a nice bite of citrus to the beans as well.  I was able to use the leftovers for an amazing burrito for my lunch at work on Saturday!