Prep Time: 10 minutes
Cooking Time: 20-30 minutes
Yield: 4 servings
1 tablespoon olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 carrot, halved lengthwise and sliced
1 red, green or yellow pepper, chopped
1 teaspoon each chili powder, ground cumin, dried oregano
3 cups cooked red, black or kidney beans
1 cup spring water or vegetables stock
2 tablespoons umeboshi vinegar or organic tomato paste
1 teaspoon sea salt
1. Heat the oil in a large heavy pan. Add onion and garlic and sauté until the onion starts to brown.
2. Add the rest of the vegetables, chili powder, cumin and oregano. Sauté for 5 minutes.
3. Slowly add the rest of the ingredients. Cover and simmer for 10-15 minutes.
4. Adjust the seasonings and serve.
Add other vegetables like celery, zucchini or summer squash.
Skip the chili powder, use ginger instead to create a different taste.
Add fresh or frozen corn and you have a grain-bean combination in one pot.
Add cooked brown rice for a tasty rice and bean dish.