- 2 Cans Pinto Beans (or dry, small red beans, cooked)
- .5 to 1 tablespoons extra virgin olive oil
- .5 onion finely diced
- 7-8 oz Turkey, Chicken or Plant Based Sausage
- 3 to 4 cloves garlic minced
- 1 medium Sweet Potato
- 4 cups (32 oz) low fat chicken stock
- 1/2 tsp black pepper
- 1 can (14.5 oz) Fire-Roasted Tomatoes, drained
- 2 medium sprigs thyme
- 1 large sprig Rosemary, leaves chopped
- 5 oz fresh spinach
Drain and rinse the pinto beans. Smash half the beans. Set aside both the whole and mashed beans.
Heat the oil in a Dutch Oven (or large pot) over medium heat for 3-5 minutes, or until shimmering. Add the sausage, cook 4-6 minutes.
Chop the onion. Cut the sweet potato into chunks, then coarsely chop the chunks. Add the onion, sweet potato, and garlic to the Dutch Oven (pot); cook and stir for 5-6 minutes or until the onion is softened.
Stir all the beans, chicken stock, tomatoes, herbs, and pepper into the Dutch Oven (pot). Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 10 minutes.
8 1⅓ cups/325 mL servings, 230 Calories
