Spanish Pinto Bean Stew

Servings: 2

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small onion
  • 1 green bell pepper
  • 1 carrot
  • 4 cloves garlic
  • 1 tomato
  • 1 medium sized potato
  • 1 tsp sweet smoked Spanish paprika
  • ½ tsp cumin powder
  • 2½ cups canned pinto beans drained
  • 3 cups vegetable broth
  • 2 cups fresh spinach
  • pinch sea salt
  • dash black pepper

Preparation

  1. Roughly dice onion, finely chop bell pepper, thinly slice carrot, roughly chop garlic, roughly chop tomato and cut potato into small pieces that are a ¼ inch thick
  2. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
  3. After 2 minutes add in the onions, bell pepper, carrot and garlic, mix together to coat all the vegetables in olive oil
  4. After 4 minutes and the vegetables are lightly sauteed, add in the tomato, potato, paprika, cumin and season with salt & pepper, mix together and cook 3 minutes, then add in the canned pinto beans and broth, mix together and raise the heat to a high
  5. Once boiling, cover, and lower temperature to medium low. Simmer 20-25 minutes or until potatoes are done.
  6. Add the spinach and stir until wilted, just a few minutes more
  7. Serve in shallow bowls. Enjoy.