BEANS AND RICE

This is my basic pinto bean recipe (doubled) with a couple tasty additions. In this version I am swapping out the dried onion and garlic powders for the real deal because it tastes better that way. It is super inexpensive and very tasty and my kids really love it. 

serves 6

1 Tb. extra-virgin olive oil (or any oil for sauteing)
1 small yellow onion, finely diced
2 medium garlic cloves, minced
1/2 tsp. oregano
1 tsp. coriander
1 tsp. cumin
1 tsp. salt
1 Tb. chili powder
2 Tb. tomato paste
4 (15-ounce) cans pinto beans, drained and rinsed
1 cup low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 (4 oz.) can diced green chiles, drained
2 Tb. fresh cilantro, leaves minced

Heat oil in a skillet over medium heat until shimmering, then add onion and saute until softened, about 6-8 minutes. Add the garlic, spices, and tomato paste and cook until fragrant, about 30 seconds to 1 minute. Immediately add beans, broth, diced tomatoes, and green chiles and simmer until juices are reduced, about 5-10 minutes. Using a potato masher, mash about half of the beans so you end up with a partly mashed, partly whole bean texture (similar to refried beans). Add the cilantro and serve over cooked white rice.