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.