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    Rosemary and Lemon Pinto Beans


    Source of Recipe


    Bon Appétit -July 1998


    List of 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 red wine vinegar
    • 1 1/2 teaspoons minced fresh rosemary
    • 1 teaspoon minced garlic
    • 1/8 teaspoon hot pepper sauce
    • Lemon wedges
    • Fresh rosemary sprigs (optional)


    Instructions


    1. 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.
    2. Serves 4.
 

 

 

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