This versatile recipe combines a variety of seasonings and beans including black, kidney, white, and chickpeas with an added kick of chili powder and jalapeno peppers. Serve with brown rice or use as a filling in quesadillas or omelets.
- 1 tablespoon vegetable oil
- 2 yellow onions (peeled and chopped)
- 1 bell pepper (cored, seeded, and chopped)
- 2 jalapeno peppers (chopped)
- 4 cloves garlic (peeled and chopped)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon chili powder
- 4 cans 15.5 ounce assorted low-sodium beans, including black, kidney, white, and chickpeas (drained and rinsed with cold water)
- 2 cans 14.5 ounce low-sodium diced tomatoes (including the liquid)
- 1 1/2 cups water
1. Put the pot over medium heat and when it is hot, add the oil.
2. Add the onions, garlic, bell pepper, jalapenos, oregano, thyme and chili powder and cook until tender, about 15 minutes.
3. Add the drained beans, tomatoes and 1 ½ cups water and raise the heat to high and bring to a boil. Lower the heat to low and let cook, partially covered, for 1 ½ hours. If the mixture gets too thick, add the remaining ½ cup water.
4. Serve immediately or transfer to a container once cooled. Cover and refrigerate up to 2 days.
5. Garnish with cilantro and/or low-fat plain yogurt.
Serve the Bronco Beans with brown rice and apple slices. Use leftovers in a quesadilla or omelet.