Easiness: ***
Greenness: vegan
Ingredients:
1 tbsp cooking oil
a pinch of cumin (or more)
a pinch chili powder or paprika
2 cloves garlic
cilantro (can be omitted)
1 medium yellow onion
1 medium red onion (can be omitted)
1 can chopped tomatoes in juice
1 tbsp tomato paste
1 can red kidney beans*
1 can white kidney beans*
1 can pinto beans*
(*you can use just one can of either of these if you are only making a small batch)
Salt n’ pepper to taste
Directions:
1. Dice the garlic, chop the onions, and open your cans of beans n’ tomatoes.
2. Heat the oil in a deep frying pan or pot on medium. When warm, throw in the garlic and onions. Sprinkle with salt, pepper, cumin, and chili powder until they look about your level of deadly. Toss w/ spices until the onions are almost translucent but not limp.
3. Chuck in the kidney beans, can of tomatoes, and tbsp of tomato paste. Put the lid on ‘er and reduce heat to low. Let the beans etc. slow cook for about 20 min. or so until they are tender. You may have to try a couple spoon fulls to see if you need to add more spices or cook longer.
4. Remove from heat and serve a) by itself, sprinkled with cilantro leaves b) over white rice c) in a tortilla with or without beans and cheese d) with chips!
