Time to cook some of my pinto beans and make this steak. I like finding new beef and bean recipes because if I'm not careful whatever I make will end up as chili. Nothing wrong with that, but it's fun to put something different on the table once in awhile.

This recipe is from the latest Bean News that I wrote about yesterday. I added onions to it, and if you're using canned beans, I think those rancho style ones that seasoning added would be good. You don't need them to have green chilies, though, because the recipe calls for salsa.

Southwestern Steak and Pinto Beans
Makes 4 servings.

1 teaspoon garlic salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound boneless sirloin steak, trimmed
Cooking spray
1 teaspoon oil
1 cup diced red bell pepper
1 cup onions, sliced the long way (not around the equator)
1/4 cup bottled chunky salsa
1 (15 oz) can rinsed and drained pinto beans (or 1 3/4 cups cooked from the dry beans)
1/4 cup chopped cilantro
Corn or flour tortillas and salsa to serve

Heat a grill pan over medium high heat. Combine the garlic salt, cumin, and cayenne in a small bowl and set aside 1 teaspoon. Sprinkle remaining mixture evenly over the steak and lightly coat it with cooking spray.

Cook the steak on the grill pan for 4 minutes on each side or until done to the desired degree. Remove from the pan and let it stand 5 minutes. Cut into thin slices.

While the steak cooks, heat the oil in a medium saucepan over medium high heat. Saute the bell pepper and onion for 4 minutes until tender. Add the reserved spice mixture, 1/4 cup salsa, and beans, cooking until thoroughly heated, stirring constantly.

Place 1/2 cup of the bean mixture on each of 4 plates; divide the beef evenly over the bean mixture and top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.

===

I always make red rice with Mexican entrees. Adjust the amounts for the size of your family or how much cold rice you've got in the fridge already.

Cooked rice
Salsa or canned diced tomatoes, enough to make it a little runny
Cooked bacon crumbles (Hormel sells real bacon crumbles, I keep a bag in my freezer)
(Cheddar cheese, shredded)

Combine the cooked rice with the salsa or canned tomatoes, and bacon crumbles in a casserole and bake at 350 degrees until the liquid is absorbed. Some people might like this with butter on it. I sprinkle on that Molly McButter to get the flavor without the calories. A little bit of the cheese on top adds a nice touch, but it's optional.

For a garnish, you could put a little pile of 'salad' on the plate like the Mexican restaurants do: finely shredded lettuce, finely minced white onion, and finely diced fresh tomato if you have it.