Tuesday, January 13, 2015

Pintos and Potatoes

Recently declared a favorite meal, I did my best to write down how I made this simple and satisfying lunch.

1 cup vegetable broth
3 cups diced potatoes
2 cans pinto beans, rinsed
2 tsp cumin
1 tsp salt
1 can diced tomatoes
1 cup mild salsa
1 can black olives

Heat broth and potatoes in a large skillet.  Cook for 15 minutes.  Add pintos and seasonings.  Then add tomatoes and salt and heat through.  Stir in olives just before serving.

I used frozen diced potatoes.  And we added homemade yogurt at the table.  And perhaps some hot sauce, for me.