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Chili Beans Primavera

Beans and rice are a great combination, not only because they make a satisfying toothy meal, but also complement their proteins very well - especially if you add a bit of dairy.  So serve this dish with a dollop of Greek yogurt or sour cream for rich flavor, and full protein complement.


1 yellow sweet onion, sliced
2 carrots, diced
3 stalks celery, diced
1 red bell pepper, diced
1 15-oz can chili beans with sauce
1 cup water
5 oz fresh baby spinach leaves

Sauté the onion, carrot and celery in a medium skillet until just softened and beginning to caramelize, about 8-10 minutes.  
Add three pepper about half way through.
When the veggies are softened slightly and flavorful, add the beans and water and bring to a gentle boil.  
Add the spinach and cook to allow spinach to wilt.  Adjust thickness with water - you should have a nice saucy preparation.

Serve with brown rice and a dollop of Greek yogurt or sour cream, if desired.  Serves 4.


Cook’s Note: You can use many types of saucy beans here.  For example you could do this dish with cuban spicy black beans, or curried lentils from a can.  I also love baked beans, especially the spicy Sriracha varieties.  But baked beans can have too much added sugar, so I have drained them and added water back to the dish to reconstitute a sauce which is less sweet.  

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