Pinto Bean and Vegetable Stew

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Tomatoes - 1 can (14 oz), diced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Onion - 1 large, diced
• Olive oil - 2 tablespoons
• Pinto beans - 2 cups, soaked overnight

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Add the soaked pinto beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beans are tender.
5. Taste and adjust the seasoning if needed.
6. Serve the pinto bean and vegetable stew hot, garnished with fresh cilantro.
7. Enjoy!