Pinto and and Black Beans with Tomatoes

Pinto and and Black Beans with Tomatoes
Servings: 10-12
Prep time: 10 minutes
Total time: 45 minutes

Ingredients:

  • 2 Tbsp. olive oil
  • 2 onions, 1/4″ dice
  • 2 bell peppers, 1/4″ dice
  • 1 long pepper (such as a pasilla or Anaheim), 1/4″ dice
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 x 15.5 oz. Pinto Beans (low sodium if possible)
  • 1 x 15.5 oz. Black Beans (low sodium if possible)
  • 1 x 28 oz. Diced Tomatoes
  • kosher salt and black pepper

Directions:

  1. Heat oil in a large pot over medium hot until shimmering. Add onions & peppers along with a generous pinch of salt. Stir to coat and cook until slightly softened, about 5 minutes.
  2. While the vegetables cook drain and rinse the beans. Drain most of the liquid from the tomatoes as well.
  3. Add the garlic powder, paprika, cumin and coriander to the cooked vegetables and stir to incorporate. Cook for 30 seconds to a minute until the spices are fragrant.
  4. Add the tomatoes, beans and about half a cup of water. Mix everything together. Bring to a simmer. Reduce heat to low and cook for ~20 minutes.
  5. Taste and adjust salt, pepper, etc. to your liking.
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