SMOKY SPICED BEANS – 5 Ways! - with Vicki Brett-Gach

SMOKY SPICED BEANS Serves 6 to 8 1 Vidalia onion, chopped 1 clove garlic, minced 2 cans pinto beans, rinsed and drained 1 8-ounce can tomato sauce 1/2 cup water 1 1/2 teaspoons smoked paprika 1 teaspoon chipotle powder 1/2 teaspoon Adobo seasoning dash Cajun seasoning pinch of coarsely ground black pepper kosher salt (optional) Instructions Heat a large nonstick skillet over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When the onion is golden, add garlic and toss in the pan until fragrant – or for about 30 seconds. Stir in beans, tomato sauce, water and seasonings, and bring to a simmer. Cover, and continue simmering on low heat until slightly thickened for about 3 to 5 minutes. Remove from heat and serve. Serving suggestions! Serve Smoky Spiced Beans… Over Ezekiel toast. Over baked sweet potatoes. With brown rice in a whole-grain tortilla. With mashed potatoes and broccoli. In a Seven-Layer dip. Spread a layer of beans in a glass dish. Top unsweetened nondairy yogurt, then salsa, avocado, red cabbage, yellow bell peppers, and cilantro.