Ranchero Beans with Queso Fresco

Ingredients

• 1 can (15 oz / 425 g) Canned pinto beans (drained and rinsed)
• 1/2 cup (120 ml) Tomato sauce
• 1/3 cup (80 g) Salsa (mild or medium)
• 1/4 cup, finely chopped Onion
• 2 cloves, minced Garlic
• 1 tsp Chili powder
• 1/2 tsp Ground cumin
• 1/4 tsp Salt(optional)
• 1/4 cup, crumbled Queso fresco
• 2 tbsp, chopped Cilantro
• 1 tbsp Olive oil

Instructions

1. 1

   Prep (10 minutes): Drain and rinse the beans. Chop the onion, mince the garlic, and chop the cilantro.

2. 2

   Cook (25 minutes): Heat olive oil in a small saucepan over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, chili powder, and cumin for 30 seconds.

3. 3

   Add tomato sauce and salsa, then stir in the beans. Bring to a gentle simmer and cook 18–20 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Finish: Turn off heat and stir in a pinch of salt if needed. Serve hot, topped with crumbled queso fresco and cilantro.