Bronco Beans

Ingredients

• 1 tbsp Vegetable oil
• 2 piece(s) Yellow onions, peeled and chopped
• 1 tsp Bell pepper, cored, seeded, and chopped
• 2 tsp Jalapeno peppers, chopped
• 4 piece(s) Garlic, peeled and chopped
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Chili powder
• 62 ml Assorted low-sodium beans, including black, kidney, white, and chickpeas (drained and rinsed with cold water)
• 29 cups Low-sodium diced tomatoes (including the liquid)
• 1 cup Water

Instructions

1. Put the pot over medium heat and when it is hot, add the oil.
2. Add the onions, garlic, bell pepper, jalapenos, oregano, thyme and chili powder and cook until tender, about 15 minutes.
3. Add the drained beans, tomatoes and 1 1/2 cups water and raise the heat to high and bring to a boil. Lower the heat to low and let cook, partially covered, for 1 1/2 hours. If the mixture gets too thick, add the remaining 1/2 cup water.
4. Serve immediately or transfer to a container once cooled. Cover and refrigerate up to 2 days.
5. Garnish with cilantro and/or low-fat plain yogurt.

Storage and Meal Prep Tips