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Smoky Pinto Beans with Orange and Spices

Name: Smoky Pinto Beans with Orange and Spices
Cuisine: Latin American
Ingredients: 2 cans pinto beans; 2 tbsp tomato paste; 1/2 yellow onions, 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

Budget CookingVeganVegetarianMain DishesEasy MealsOne-PotGluten FreeHealthyHealthy lunchesLow FatWeight-LossDinnersLunchHeart-HealthyDairy-freeGluten-freeLatin AmericanKosherHalalBeans

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Catherine Perez, MS, RD

1793 recipes

Ingredients

2 cans pinto beans
2 tbsp tomato paste
1/2 yellow onions, 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

Preparation

In a large saucepan, sauté the onions until softened.
Add in garlic, sweet potato and bell pepper and sauté until fragrant.
Add in pinto beans, tomato paste, seasonings and jalapeño then stir to combine.
Add in veggie broth and bring to a boil and reduce to a simmer.
Allow to cook for 25-30 minutes, making sure sweet potato is fully cooked.
At the end of cooking time add in orange juice and maple syrup and with the back of your spoon, lightly mash some of the pinto beans and stir well to thicken beans.
Remove from heat.
Serve paired with broccoli, red rice, and avocado.

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