Beans with Carrots

Ingredients

• 2 tbsp olive oil
• 1 medium, chopped onion
• 3 medium, sliced carrots
• 2 cloves, minced garlic
• 1 can (14.5 oz) canned diced tomatoes
• 2 cans (15 oz each), drained and rinsed canned beans (pinto or kidney)
• 1 tsp ground cumin
• ½ tsp salt

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and 3 sliced carrots; cook until softened, about 8 minutes.

2. 2

   Stir in 2 minced garlic cloves and 1 tsp ground cumin; cook until fragrant, about 1 minute.

3. 3

   Add 1 can diced tomatoes with their juices and 2 cans drained beans. Stir to combine.

4. 4

   Bring to a simmer, then reduce heat to low. Cover and cook until carrots are tender and flavors meld, about 15 minutes.

5. 5

   Season with 0.5 tsp salt (or to taste). If too thick, add a splash of water. Serve warm.

Tools you’ll need

• Large skillet with lid
• Cutting board
• Knife
• Can opener
• Wooden spoon

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