Description
This Spanish Poor Man’s Beans and Potatoes is a hearty, wholesome weeknight winner that is humble and satisfying.
Ingredients
Scale
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 2 cups low-sodium vegetable broth *
- 1 cup water
- 3 cups diced potatoes, peeled, 1/4-inch cube *
- 2 Tablespoons nutritional yeast
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (+/-) *
- ½ teaspoon sweet paprika (+/-) *
- ½ teaspoon cumin (+/-) *
- ¼ to 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 1 bay leaf
Other Ingredients:
- 1 teaspoon almond butter *
- 2 teaspoons lemon juice
- 2 – [ 15.25 oz. cans ] pinto beans, drained and rinsed *
Optional Toppings:
- Chopped fresh cilantro
- Crushed tortilla chips
Instructions
- Peel and cube the potatoes, place in a bowl of cold water, set aside. When ready to use in Step 5, drain well and discard the water.
- Please all the Spice/Herb Ingredients (except the bay leaf) into a small bowl, mix well, set aside.
- In a large skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute.
- Next add all the remaining Skillet Ingredients (except the baking soda and cubed potatoes) and the Spice/Herb Mix, stir well. Increase the heat, bring the mixture to a boil, add the baking soda, stir well, then immediately lower to a simmer; add the cubed potatoes stir well, tuck in the bay leaf, and simmer with a low-percolating boil over medium heat for 10 minutes, stirring occasionally to prevent the beans and potatoes from sticking to the bottom of the skillet.
- After 10 minutes, then add the pinto beans, simmer with a low-percolating boil for 10 minutes or until the potatoes are perfectly tender.
- Then add the almond butter and lemon juice, stir well to incorporate, making sure to dissolve the almond butter into the broth, heat on medium-low temperature and cook for 3 to 5 minutes.
- Remove the skillet from the stove and allow to sit undisturbed for 10 minutes to allow the flavors to marry and the sauce to thicken. After 10 minutes, remove and discard the bay leaf.
- Serve topped with freshly chopped cilantro and/or with crushed tortilla chips or with a simple salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 (makes 6 cups)