Joe J. - Ethiopian Pinto Bean Stew (SOS-free)

This is my easy-to-prepare version of a flavorful Ethiopian-inspired pinto bean stew, with simmered, tender pinto beans in a rich base of caramelized onions, garlic, tomatoes, and traditional berbere spice.

To keep this SOS-free and flavorful, serve with balsamic vinegar, malt vinegar, or rice vinegar.

Ingredients

1 can or 2 cups cooked pinto beans

1 large red onion, finely chopped

3 to 4 cloves garlic, minced

2 medium Roma tomatoes, diced

1 to 2 tablespoons salt-free berbere spice blend (adjust to your preferred heat level) *See Note below for a salt-free berbere blend available on Amazon

1/2 teaspoon paprika (or smoked paprika, if you prefer)

1/2 cup water or vegetable stock

Balsamic, malt, or rice vinegar

Instructions

Sauté the chopped red onions with some water or vegetable broth.

Cook for 7 to 8 minutes, stirring often, until the onions are soft and lightly caramelized.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the diced tomatoes and cook down for another 5 minutes until they break down into a soft paste.

Stir in the berbere spice and paprika, mixing well into the tomato and onion base.

Add the cooked pinto beans and 1/2 cup of water or stock.

Reduce the heat to low, cover the pot, and simmer gently for 10 to 15 minutes so the flavors meld together. Mash a few beans against the side of the pot if you prefer a thicker, creamier stew.

Serve with balsamic vinegar, malt vinegar, or rice vinegar.

NOTE: I use a salt-free berbere blend that I like very much: