Pinto Bean and Vegetable Medley

This hearty and flavorful pinto bean and vegetable medley is a simple yet satisfying dish that's perfect for a weeknight meal. The beans are cooked in a flavorful broth with a variety of vegetables, and the chili powder adds a touch of spice. The result is a warm and comforting dish that's sure to please everyone at the table.

Pinto beans have been a staple in the diets of people in the Americas for centuries. They were first domesticated in Mexico, and they were brought to the United States by Spanish explorers in the 16th century. Pinto beans are a good source of protein, fiber, and iron, and they are also relatively inexpensive. This recipe for pinto bean and vegetable medley is a classic dish that has been passed down through generations. It is a simple and easy-to-make dish that is perfect for a weeknight meal.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 cup dried pinto beans, picked over and rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 1 (15 ounce) can diced tomatoes, undrained
• 1 teaspoon chili powder

Instructions

1. In a large pot, combine the beans, vegetable broth, onion, carrots, celery, bell pepper, tomatoes, and chili powder.
2. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender.
3. Season with salt and pepper to taste.
4. Serve warm.

Why It Works

• The beans are cooked in a flavorful broth that is made with vegetable broth, onion, carrots, celery, bell pepper, and tomatoes.
• The chili powder adds a touch of spice to the dish.
• The beans are cooked until they are tender, but they still have a little bit of a bite to them.
• The vegetables are cooked until they are tender, but they still retain their鮮豔的顏色 and flavor.
• The dish is served warm with a side of bread or rice.