Not only is this dish simple and tasty, but it is economical too. Preferably made with red beans, you can substitute whatever canned beans you might have in your pantry, such as pinto or cannellini. The smoky taste will make you think that there’s meat in it.
Preparation Time 12 minutes
Cooking Time 20-25 minutes
2 tbs olive oil
½ cup shishito peppers or bell peppers finely diced
1 cup onion finely diced
5 cloves garlic finely diced
3 cup water
1 tbs Better Than Boullion* (vegetable or beef)
3 – 16 oz. can red beans (or equivalent bean in pantry)
1 tsp. liquid smoke
Diced scallions for garnish
Combine olive oil, onion, peppers and garlic in a large pot. Cook for 2-3 minutes. Pour in water, stir in boullion. As the water heats up the boullion will break apart. Bring to a boil and let simmer for 5 minutes.
Stir in all 3 cans of beans with liquid from the cans. Bring back to a boil and let cook until liquid is reduced by about 1/3 and broth begins to thicken. If broth is not thickening take a potato masher a mash some of the beans right in the pot. Make sure to stir the mashed beans so they are mixed well. Add liquid smoke.
Serve with a side of steamed rice and garnish with diced scallions. Enjoy!
*Use whatever equivalent boullion you have in your pantry