A side of pinto beans

I got the instant corn bread mix from the store and added some cheddar and jalapenos to the batter and baked it.

For the beans:

• Soak 1 and 1/2 cup of pinto beans over night
• Pressure cook for 3 whistles with some salt. The water need to be about 2inches above the beans (I let them sit in the cooker even after its turned off so they cook in the trapped steam).
  
• In a pot, take 2 tbsp oil, let it heat 20secs
• Add 3 heaped tbsp of your favorite salsa, 2 tsp paprika, 1 tsp roasted cumin powder and any Mexican hot sauce you have.
  
• Saute for 2-3mins on high, and add the beans.
  
• Add some water if needed and salt to taste, let it cook for 10mins and you should be done.

I served it with fat free sour cream, a quick salad toss with balsamic and sunflower seeds, and warm corn bread. Made for a great dinner.