Serves 2
Having a stocked pantry is so important. Having a can of kidney beans on hand means you’re 1 step closer to a quick and easy dish. Stir into a stew for extra protein, make ’em the base for a salad, blitz into a delicious dip—you name it. *Nutrient values are representative of half a package*
To make stewed beans: Drain and rinse beans. Heat a drizzle of oil in a medium pot over medium-high heat. Sauté veggies and aromatics (we love the combo of bell pepper, scallions, and garlic) until softened. Add your fave spices and a dollop of tomato paste; cook, stirring, until fragrant, 30 seconds. Stir in beans, stock concentrate, and ½ cup water. Cook, stirring, until thickened, 8-10 minutes more. Stir in 1 TBSP butter and season generously with salt and pepper.
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