What can I add to beans for flavor?

My favorite options to add flavor are onions, minced garlic and of course spices. For this recipe I combined smoked paprika, chili powder, cumin and salt to give these beans lots of flavor. You can use regular ground paprika, but smoked has a lot more flavor in my opinion.

What tastes good with pinto bean dip?

I love to serve these gluten free cheesy pinto beans with tortilla chips as a snack. They are perfect on a gluten free tortilla shell to make a bean burrito or with meat and veggie. I also enjoy this recipe as a side dish with rice and barbecued meat.

Can I keep these cheesy pinto beans warm in a crockpot for a party?

Yes, with a little planning this works well for gatherings! Bake the beans per the recipe instructions first, then transfer them to your crockpot and set it to warm. I would not leave them on warm for more than 2 hours as they can dry out. If they start to thicken up too much you can stir in a small splash of chicken stock to bring the creamy texture back.

Gluten Free Cheesy Pinto Beans

Name: Gluten Free Cheesy Pinto Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 - 15 ounce cans Pinto Beans, drained and rinsed; 1/2 cup Chicken Stock; 2 Tbsp. Olive Oil; 1 small Yellow Onion, finely chopped; 1 Tbsp. Minced Garlic; 1 tsp. Smoked Paprika; 1 tsp. Chili Powder; 1 tsp. Ground Cumin; 1 tsp. Sea Salt; 1 cup Cheddar Cheese, shredded; 1 cup Monterrey Jack Cheese, shredded; Gluten Free Tortilla Chips, for servings

Description

These gluten free cheesy pinto beans are a warm, creamy, and incredibly flavorful dip or side dish that comes together in just 20 minutes. Pinto beans are blended with chicken stock, seasoned with smoked paprika, chili powder, and cumin, then baked with a generous layer of cheddar and Monterey Jack cheese until perfectly golden and bubbling. Serve hot with gluten free tortilla chips as a party dip, spoon into burritos for an easy weeknight dinner, or enjoy as a hearty Mexican inspired side dish!

Ingredients

Scale

2 - 15 ounce cans Pinto Beans, drained and rinsed
1/2 cup Chicken Stock
2 Tbsp. Olive Oil
1 small Yellow Onion, finely chopped
1 Tbsp. Minced Garlic
1 tsp. Smoked Paprika
1 tsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Sea Salt
1 cup Cheddar Cheese, shredded
1 cup Monterrey Jack Cheese, shredded
Gluten Free Tortilla Chips, for servings

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Instructions

Preheat your oven to 400 degrees.

In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.

In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.

Add the can of pinto beans, the bean puree, 1/2 cup cheddar cheese and 1/2 cup monterrey jack cheese to the onion mixture and stir to combine.

Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.

Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dips, Side Dishes
Method: Baking
Cuisine: American