Simple Stewed Beans with Veggies and Rice
Ingredients
- 2 cans pinto beans, rinsed and drained
- 1 teaspoon sazon (vegetable based)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 red onion, diced
- 1 can rotel or diced tomatoes with green chili peppers
- 2 teaspoons capers (optional)
- 2 cups veggie broth
Preparation
Add onion to a pot and stir until fragrant.
Add in seasonings and a splash of water and sauté until fragrance developed, about 2 minutes.
Add in beans, tomatoes and capers. Stir to incorporate well and add in veggie broth.
Bring mixture to a simmer and reduce heat to low.
Stir every few minutes to avoid sticking to the bottom of the pan and allow to cook for 15-20 minutes.
With the back of a wooden spoon, lightly mash beans to thicken broth.
Feel free to adjust liquid more to your liking.
Remove from stove and stir.
Serve with rice and extra veggies. Makes about 4 servings.
If cooking in Instant Pot, set manual to 17 minutes with all ingredients listed.
