Tuesday, January 26, 2010

Veganly Mexican Pinto Beans and Hominy

2 Tbsp olive oil
1 onion
1 chipotle pepper
1 tsp oregano
1 can diced tomatoes
1 can broth
1 can pinto beans, rinsed and drained
1 can hominy, rinsed and drained

Gently heat oil over low heat as you finely dice the onion and chipotle; you can add aromatics to the pan as they are diced. Add oregano, and stir until fragrant. Add tomatoes and broth, and bring to a strong simmer. Add beans and hominy; simmer until slightly thickened, about twenty minutes.

Per 1/2 recipe, 482 calories