Weeknight Easy

Pinto Beans & Rice....This is a really quick night, healthy as you want, meal! The boys went crazy over this, and were improvising using it as dip the next day. I was planning on freezing the leftovers, but the boys demolished it! 

Pulse together  1/2 bunch of cilantro(leaves and stems), 3 cloves garlic, 1 dried chili pepper, 3 fresh jalepeno peppers( I like it hot, so 3 peppers, seeds and all), 1 onion, tsp each dried oregano and basil, and a splash of water. Pour the mixture into a pan with about 2 tbsp oil, let this simmer for about 10 minutes (Sauteing cilantro with other spices in oil and having that as a base to indian, mexican, any spicy dish, is my new favorite way of infusing a dish with spice!!!) Incorporate 1 big tbsp tomatoe paste to the mixture and saute for a minute more. Then add 1 can crushed tomatoes,3 cans pinto, 2 cans kidney (drained & rinsed) into the mixture and stir. Add some chicken broth or water just to get it looking a bit soupy and let this simmer for at least 20minutes, but the longer the better. Add liquid as needed just to keep the consistency as you like it. Server over rice with green onions, and sour cream, baguette and wine.......Jaime