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Cheesy, Smoky Pinto Beans


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Rate this recipe 4.5/5 (6 Votes)


  • 1 (15-ounce) can pinto beans, rinsed, drained, and divided (1/2 can / 1/2 can)
  • 1/3 cup chicken stock
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon kosher salt
  • 2 ounces (1/2 cup) cheddar cheese, shredded and divided (1 oz / 1 oz)


Servings 4
Adapted from


Step 1

Place half of beans in a bowl; coarsely mash with a fork. Place mashed beans, remaining half of beans, chicken stock, paprika, and salt in a saucepan over medium heat; cook 4 minutes, stirring occasionally. Stir in 1 ounce cheese until melted. Divide bean mixture among 4 plates; sprinkle evenly with remaining 1 ounce cheese.


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