When my kids were young I came across a cookbook
52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie. I liked the premise of the book so I bought it and tried a bunch of the recipes. We liked a lot of the food we tried but we found the recipes had more fat, cheese and salt than our family likes. After reducing the butter and salt in this recipe we now love this recipe. If you would like the original recipe, click on the link above to buy the cookbook on Amazon.
Gather the ingredients
Dump all of the ingredients in the pot.
Stir the ingredients while cooking on medium-low.
Once the beans are warmed you can serve them. If you would like, you can continue cooking them for a total of 30 minutes to fully develop their flavor. If you do this, add 2 more tablespoons of butter. I usually don't do this because I am too impatient.
The Best Beans for Nachos3 15-ounce cans pinto beans, drained and rinsed
2 tablespoons butter
1 handful chopped, fresh cilantro leaves
1 tablespoon chopped garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 teaspoon seasoned salt
1 teaspoon dried oregano
InstructionsAdd all of the ingredients to a large pot and cook over medium-low heat until heated through. Once warm the beans are done, or for full flavor add 2 additional tablespoons butter and simmer for 30 minutes. These beans are great on nachos with our
guacamole recipe.
Adapted from:
52 Weeks of Proven Recipes for Picky Kids by Jill McKenzieList of tools used:Pampered Chef Bamboo Spoon Set: These spoons are so great for stirring in pots and pans on the stove. The one I have is a slightly different shape, but has the same features. It is made from bamboo and is very durable yet doesn't scratch non-stick pans. I have used mine almost everyday for many years and it has not stained, burned or cracked and it is dishwasher safe. It is less expensive to buy it through Pampered Chef but if you don't know a representative to buy it through you can get it through this link.
Custard cups: I know you don't need custard cups to make this recipe, but I use them for so many different things. They are great for serving toppings for a salad bar or Hawaiian Haystacks, etc. I have made mini chicken pot pies in them, served ice cream and pudding, used it to crack eggs, melt butter and many other things. Honestly, I use them the most with chips and salsa.
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