SMOKY SPICED BEANS
Serves 6 to 8
1 Vidalia onion, chopped
1 clove garlic, minced
2 cans pinto beans, rinsed and drained
1 8-ounce can tomato sauce
1/2 cup water
1 1/2 teaspoons smoked paprika
1 teaspoon chipotle powder
1/2 teaspoon Adobo seasoning
dash Cajun seasoning
pinch of coarsely ground black pepper
kosher salt (optional)
Instructions
Heat a large nonstick skillet over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When the onion is golden, add garlic and toss in the pan until fragrant – or for about 30 seconds.
Stir in beans, tomato sauce, water and seasonings, and bring to a simmer. Cover, and continue simmering on low heat until slightly thickened for about 3 to 5 minutes. Remove from heat and serve.
Serving suggestions! Serve Smoky Spiced Beans…
Over Ezekiel toast.
Over baked sweet potatoes.
With brown rice in a whole-grain tortilla.
With mashed potatoes and broccoli.
In a Seven-Layer dip. Spread a layer of beans in a glass dish. Top unsweetened nondairy yogurt, then salsa, avocado, red cabbage, yellow bell peppers, and cilantro.
