Ingredients

Two 15-ounce cans pinto beans, drained and rinsed (see note)
1 tablespoon extra-virgin olive oil
1 medium white onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 tablespoons ground cumin
3/4 cup salsa
Salt to taste

Directions

Heat oil in a medium saucepan. Add onion, bell pepper, garlic and cumin and saute 3 to 5 minutes or until the onion is transparent. Add the beans and salsa and heat thoroughly. Serve over rice or in tortillas. Makes 4 to 6 servings.

Note: Other varieties of beans, such as navy, pinto or cranberry, may be substituted and combined as desired.