Pinto Beans with Brown Rice and Tahini Sauce
Ingredients
- 2 cans pinto beans
- 2 tbsp tomato paste
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1/2 red bell pepper, diced
- 1 small sweet potato, peeled and diced
- 1/2 tsp cumin
- 1 tsp sazón (I used @eatloisa)
- 1/2 tsp oregano
- Juice of one orange
- 1 jalapeño, minced
- 2 1/2 cups of veggie broth
- 2 tsp maple syrup
- tahini
- lemon juice
- adobo seasoning
Preparation
Stir together tahini, lemon juice, and adobo seasoning to make the sauce; thin with water until desired consistency and taste.
In a large saucepan, sauté the onions until softened.
Add garlic, sweet potato, and bell pepper and sauté until fragrant.
Add pinto beans, tomato paste, seasonings, and jalapeño then stir to combine.
Add veggie broth and bring to a boil, then reduce to a simmer.
Allow to cook for 25-30 minutes, ensuring sweet potato is fully cooked.
Add orange juice and maple syrup, then lightly mash some pinto beans with the back of a spoon to thicken and stir well.
Remove from heat.
Pair the pinto beans with brown rice and the tahini sauce for serving.
