Name: Rosemary and Lemon Pinto Beans
Yield: Serves 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 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)

Here's a unique and delicious accompaniment to grilled lamb, chicken or fish.

Recipe information

Yield
Serves 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 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)

Preparation

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.