Ingredients

  • 1 Tbsp olive oil
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup veggie broth
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 fresh jalapeño, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

Directions

  1. In a medium saucepan, heat oil.
  2. Sauté onion, garlic, and jalapeño for 2-3 min. Add all spices and stir for 30 seconds.
  3. Add beans, tomatoes, and broth.
  4. Bring to boil and simmer on low uncovered. Stir constantly and cook until most of the liquid evaporates (20-30 minutes).

Source

Katherine Godeen > Abby Bensen > Jack Thomas. Originally titled “Vegan Beans and Rice.”