Low Sodium Vegan Cumin Pinto Beans

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small yellow onion, finely diced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
2 cans (15 oz each) pinto beans, drained and rinsed
1 cup vegetable broth
1 tbsp fresh lime juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, cumin, smoked paprika, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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