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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