Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. Yellow onion, roughly chopped

  3. Carrots, cut into 1-inch pieces

  4. Celery, cut into 1-inch pieces

  5. 4 garlic cloves , finely chopped

  6. 3 (15.1/2-ounce) cans kidney or pinto beans

  7. Dried herbs and spices - dried oregano, cumin, coriander , chili powder

  8. Salt and freshly ground black pepper

  9. 1 (28-ounce) can diced tomatoes with juice

  10. Few cups water

  11. 1/3 cup finely chopped fresh cilantro leaves

  12. Avocado, sour cream, and cheese, for garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot over medium heat. When it shimmers, add the onions, carrots, celery, and garlic and cook for a few minutes to soften. Add the beans, oregano, and spices of your choice. Season with salt and pepper, to taste, and cook, stirring frequently, until you can smell all your spices. Add the tomatoes with juices, water, and cilantro, and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 30 minutes. Season, to taste, with salt and pepper, if needed. Transfer to a large serving bowl and serve with avocado, sour cream , and cheese.


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