Smoky Slow-Simmered Pinto Bean Ragout

Ingredients

• 2 tbsp extra virgin olive oil
• 1 yellow onion
• 2 celery ribs
• 2 carrot
• 3 cloves garlic
• 2 tbsp tomato paste
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 2 bay leaves
• 2 can pinto beans
• 1 can italian plum tomato
• 4 cups herb broth
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 2 tbsp parsley

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté diced onion, celery, and carrots until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
2. 2Stir in tomato paste, smoked paprika, ground cumin, and dried thyme. Cook for 2 minutes, stirring constantly.
3. 3Add the rinsed pinto beans, diced Italian plum tomatoes (undrained), herb broth, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing flavors to meld.
4. 4Remove bay leaves. Season the stew with coarse salt and black pepper to taste. Garnish with fresh chopped parsley before serving.