ROSEMARY AND LEMON PINTO BEANS

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Reference:

Bon App�tit, July 1998

Prep:

Active time: 30 min Start to finish: 2 to 3 days

Servings:

Serves 4.

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Submitted by:

Foodie

Ingredients

15- to 16-ounce cans pinto beans, rinsed, drained

3/4

cup chopped onion

1/4

cup olive oil (preferably extra-virgin)

tbsp red wine vinegar

1/2 tsp minced fresh rosemary

tsp minced garlic

1/8

tsp hot pepper sauce

Lemon wedges

Fresh rosemary sprigs (optional)

Directions

Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.

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