- 5 mins
- 15 mins
4.7/5
(14 Votes)
Ingredients
- 2 teaspoons olive oil $
- 1/2 cup chopped onion $
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced $
- 1/2 cup unsalted chicken stock $
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper $
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 1 tablespoon lemon juice $
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup reduced-fat sour cream $
- 3 tablespoons low-fat buttermilk
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
Preparation
Step 1
1. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
2. Combine remaining ingredients; serve with beans.
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