Very Quick Bean Stew

Serves 2-4

1 15-oz can of beans, drained (any kind – garbanzo, kidney, pinto, black…)
1 small onion, diced
1 bell pepper, seeded and diced
2 cloves garlic, peeled and sliced
1 15-oz can of diced tomatoes with their juice
2 Tb olive oil
Salt & Pepper to taste
1 tsp oregano
1 cup chopped greens such as spinach, kale, or collard

Sauté the garlic, onion, and bell pepper in the olive oil over medium heat for about 7 minutes until they are just tender. Add the beans, tomatoes and seasonings. Cook for another 5-10 minutes. Add the chopped greens and cook until they are wilted, about two minutes.

You can add anything else that you have in the fridge that sounds good – cauliflower, broccoli, leftover chicken or cut up cooked sausages to name a few ideas.

Serve over brown rice, if you like.

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