Friday, April 18, 2014

Garlicky Pinto Beans

If you don't love, and I mean love garlic, go ahead and ignore this recipe.  This recipe is for my fellow garlic lovers.  I stumbled upon this recipe in 2009, in the May issue of Real Simple magazine. It embodied what I loved most about Real Simple recipes: the recipe was, well, real simple!  Garlicky Pinto Beans became my go-to side when I needed to whip up something quick and easy.  I almost always have all the ingredients in my pantry, so no running to the grocery store.  Coming up with a fast side dish is one of the hardest parts for me on my healthy eating journey, so I'm always happy to have recipes like Garlicky Pinto Beans in my arsenal.  Without dishes like this, I would resort to eating double the appropriate portion size of my entree (i.e. two burritos instead of one).  What is your go-to healthy and simple side dish? If you have a good one, I'd love for you to share in the comments! 

Garlicky Pinto Beans
Recipe Adapted from Real Simple Magazine

1 Tbsp Olive Oil
4-6 Cloves of Garlic, minced in a garlic presser
1 (15 oz) Can of Pinto Beans, drained & rinsed
1/2 tsp Dried Oregano (Mexican Oregano preferably)
1/4 Cup Water
Salt & Pepper, to taste


1. Heat a large skillet over medium heat and add the oil.  Once shimmering, toss in the garlic, and sauté until soft, about 2 minutes.

2.  Stir in the beans, oregano, and water.  Bring to a simmer, stirring occasionally, and cook for 4-5 minutes, until almost all the water has evaporated.

3.  Remove from heat and salt and pepper to taste.

Serving Size:  1/4th of Beans
Calories: 122
Fat: 5
Carbs:  16
Protein: 6


  1. As a garlic lover, this sounds great. I make something similar but with cannellini beans and thyme. You could also use chickpeas. My go-to side is sautéed mustard greens with garlic and red pepper flakes.

    1. I bet it would be great with Cannelini beans and thyme; I'm going to try that! Ryan would love your sautéed greens recipe; he's a huge greens fan. You should post it on your blog!