Rosemary and Lemon Pinto Beans

Name: Rosemary and Lemon Pinto Beans Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 15- to 16-ounce cans pinto beans rinsed drained; 3/4 cup chopped onion; 1/4 cup olive oil (preferably extra-virgin); 3 tablespoons balsasmic vinegar; 1 1/2 teaspoons minced fresh rosemary; 1 teaspoon minced garlic; 1/8 teaspoon hot pepper sauce; Lemon wedges; Fresh rosemary sprigs (optional)

Minutes to Prepare: 10

Number of Servings: 4

Ingredients

2 15- to 16-ounce cans pinto beans, rinsed, drained3/4 cup chopped onion1/4 cup olive oil (preferably extra-virgin)3 tablespoons balsasmic vinegar1 1/2 teaspoons minced fresh rosemary1 teaspoon minced garlic1/8 teaspoon hot pepper sauceLemon wedges Fresh rosemary sprigs (optional)

Directions

Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 271.9
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 786.0 mg
Total Carbs: 42.9 g
Dietary Fiber: 12.6 g
Protein: 12.4 g

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