Eosinophilic Esophagitis Friendly Vegan Cumin Pinto Beans
Total time35 min
Prep time10 min
Cook time25 min
5.0(15)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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