Delicious beans that make a wonderful side dish or main meal. NOTE: I doubled up on the spices in the video because I like a strong flavor. But the recipe calls for half of what you see me use there. If you want the traditional milder spice, follow the recipe below. If you want a stronger flavor, double up like I did in the video.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Main Course, Side Dish
Cuisine: American, Southern, SouthWestern
Servings: 11servings
Calories: 202kcal
Equipment
1 large pot
Ingredients
2cupsdried pinto beans(cooked to package directions)
2tbsp.oil
1½cupsdiced red onion
1cupdiced red bell pepper
8largegarlic cloves(pressed or minced)
4oz.can green chilies
28oz.canned diced tomatoes(no sugar added)
6oz..can tomato paste(no sugar added)
1tbsp.chili powder
1tbsp.ground cumin
1tbsp.smoked paprika
4cupsvegetable broth(or chicken broth, no sugar added)
¼cupunprocessed sweetener(maple syrup, Sucanat, coconut sugar or monk fruit are great choices.
salt and pepperto taste
Instructions
Cook the beans to package directions. While the beans cook...
Add oil to a large pot or Dutch oven and warm the oil.
Sauté the onion and red bell pepper in the oil, over medium heat, until the vegetables are soft, about 5 minutes. In the last minute of cooking, add the garlic and cook for the remaining 1 minute.
Add the green chilies, diced tomatoes, broth, tomato paste, chili powder, cumin, and smoked paprika to the pot and stir to combine.
Lastly, add the sweetener and stir to dissolve. You can stir in more later if you want it sweeter.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 5-10 minutes. Then stir in the beans and season with salt and pepper to taste.
Garnish with chopped fresh cilantro and a squeeze of lime juice, if desired. Enjoy!
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.