Smoky Pinto Beans

Needing a quick lunch or dinner idea, Smoky Pinto Beans are a quick go-to for my family. Smoky beans with fresh avocado and cilantro on your favorite wrap or paired with rice will satisfy your taste buds and hunger.

Here’s what you need:

Can of organic pinto beans ( I used no salt)

5 green onions

small zucchini

freshly ground sea salt

1/2 tsp coriander

1/2 tsp smoked paprika

1 tsp of cumin

1/4 tsp garlic salt

Avocado Oil

4-5 Tablespoons of Vegetable Broth

Non-stick pan

Extras: avocado slices, cilantro, lime

Here’s what you do:

1. Rinse your pinto beans and then let them soak in a bowl of water as you prepare the other ingredients.

2. Chop your onions and zucchini then place in an avocado oil coated pan. Strain your pinto beans and add to the pan. Add fresh sea salt—about 10 turns on your salt mill. Turn heat on medium high for a minute or two to get things going.

3. As the beans and veg sear a bit, stir once or twice then turn down to medium. Add spices—coriander, paprika, cumin, garlic salt. Toast spices on medium for a minute then add 1 -2 Tablespoons vegetable broth. Use wooden spoon to scrape the pan and combine ingredients.

4. Simmer on medium-medium low for 5- 10 mins. Continue to add Tablespoons of broth to help thin out the beans. Use your wooden spoon to mash beans to your desired consistency.

5. Taste and add more salt if needed.

6. Serve in your favorite wrap or on rice. Add fresh avocado, lime and cilantro.