Bronco Beans

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.

Makes

8 Servings

Ingredients

• 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

Directions

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 1/2 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 1/2 hours. If the mixture gets too thick, add the remaining 1/2 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.

Notes

Serve the Bronco Beans with brown rice and apple slices. Use leftovers in a quesadilla or omelet. Learn more about: Onions Bell Peppers Garlic Herbs