This simple dish is a great way to use up some pantry ingredients as well as providing a hearty lunch or dinner. We usually do 2-3 vegetarian dinners each week to maintain overall health, and it helps with the costs too!
1-1/2 Tblsp. Avocado oil
1 small onion, finely diced
1/2 a stalk of celery with leaves, finely diced
1/2 cup diced red and or green pepper
14 oz. can diced tomatoes with juice
1 Tblsp. tomato paste
14 oz. can drained and rinsed pinto beans
1 Tblsp. Apple Cider Vinegar
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1 tsp cumin
1 bay leaf
salt and pepper to taste
grated aged cheddar cheese
chopped green onion
Heat up a 3 quart frying pan, dutch oven or braiser on low medium heat with the Avocado oil. Add in the onions, green/red peppers, celery and leaves sauteing for 5 minutes. Pour in the tomatoes, apple cider vinegar and add all the seasonings, bay leaf, stirring well.
Bring to a good simmer, and after 5 minutes add in the tomato paste, stir well and cover with a lid. Turn down to minimum and simmer 15 minutes stirring occasionally. Add in the drained pinto beans, lid on and heat through another 5-10 min.
Serve over rice with a topping of grated cheddar cheese and a sprinkling of green onion.
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