Cheesy, Smoky Pinto Beans
- 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)
Adapted from myrecipes.com
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.