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Buttery Garlic Pinto Beans with Grape Tomatoes and Parmesan
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Buttery Garlic Pinto Beans with Grape Tomatoes and Parmesan

20 minServes 4Nutri-Score B€
from @nanni0505x2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butterDairy28 g
  • olive oilPantry15 ml
  • garlic cloves (peeled, left whole)Produce10 pieces
  • grape tomatoes (halved)Produce150 g
  • canned pinto beans (drained and rinsed)Pantry800 g
  • saltSpices3 g
  • garlic powderSpices3 g
  • black pepper (ground)Spices1 g
  • paprikaSpices2 g
  • half & halfDairy30 ml
  • Parmesan cheese (grated)Dairy25 g

per serving

Nutrition

265kcal

Carbs
33 g
Proteins
11 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Colander

step by step

Method

  1. Crisp the garlic

    • Melt the butter in a frying pan with a drizzle of olive oil over medium heat.
    • Add the garlic cloves and let them crisp up, stirring so they don't burn.
    Step 1

  2. Add the tomatoes

    • Add the halved grape tomatoes and cook until they start to soften and release their juices.
    Step 2

  3. Add the beans and season

    • Add the drained and rinsed pinto beans.
    • Season with salt, garlic powder, pepper and paprika and stir to combine.
    Step 3

  4. Finish with cream and Parmesan

    • Swirl in the half & half and stir in the grated Parmesan.
    • Cook on low heat, stirring, until creamy and heated through.
    Step 4
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