Stewed Beans Bowl with Veggies and Avocado
Ingredients
- 2 cans pinto beans, rinsed and drained
- 1 tsp sazon (vegetable based, find in international aisle or by company @eatloisa)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 red onion, diced
- 1 can rotel or store brand diced tomatoes with green chili peppers
- 2 tsp 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.
Adjust liquid to your liking.
Remove from stove and stir.
Serve with rice and extra veggies.
Makes about 4 servings.
Instant pot method
Set Instant Pot to manual for 17 minutes with all ingredients listed.
