30-45 minutes. Serves 3-4.
SHOPPING LIST:
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- Onion
- Red pepper flakes
- Garlic
- Ginger
- Pinto beans, canned
- Coconut milk
- Tomato paste
- Paprika
- Fresh cilantro
- Rice
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1
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Heat oil in a saucepan or skillet, then sauté about 5 minutes until onions are translucent
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- 2-3 tablespoons canola or olive oil
- 1 large onion, chopped fine or sliced very thin
- Sprinkling of red pepper flakes
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2
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Add and cook 2-3 minutes until garlic is fragrant
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- 2-3 cloves garlic, minced or chopped
- 1/2 tsp fresh ginger, grated
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3
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Stir in, bring to boil, then simmer gently
—uncovered—about 15 minutes until mixture begins to thicken
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- 1 15-oz can pinto beans, drained & rinsed
- 1 14-oz can coconut milk
- 1 tablespoon tomato paste
- 1/2 tsp paprika
- Salt and fresh ground black pepper
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4
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 Stir in, then serve immediately
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- Palmful of fresh cilantro, chopped
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| Serving: Sprinkle servings with fresh cilantro, chopped; serve over rice |
