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.