Pronto Pinto Skillet
We turn to this recipe when we want something quick, easy, and great-tasting. Use either leftover cooked or canned beans and experiment by varying the kind of beans or herbs, spicing it up, or adding another kind of vegetable or two to the mix. Serve it over your favorite pasta or variety of rice, garnishing with chopped black olives.
- 1 1/2 medium onion, chopped
- 1 cup mushrooms, sliced
- 2 1/2–3 cups cooked pinto beans or 1 ½ cans cooked pinto beans, drained
- 1 1/4 cups tomato sauce
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 2 teaspoons tamari shoyu
Heat a skillet over medium heat. Add oil and sauté onions for 3-5 minutes, followed by mushrooms for an additional 3 minutes or so. Add the rest of the ingredients, cover pan, and cook for 20 minutes to warm the beans and meld flavors.
