1 cup low-sodium vegetable broth
1/2 cup yellow onion, diced
1/2 jalapeno pepper, deseeded and minced
4 cloves minced garlic
2 teaspoons oregano
1 teaspoon cumin
15 oz. can of low salt, white beans (rinsed & drained)
1/2 - 1 teaspoons salt (optional)
Broth saute onion until tender. Add pepper until tender. Add broth as needed then add garlic and spices and saute for 1 minute. Add white beans and 1/2 cup broth and simmer beans until warm.
Note: You can always substitute homemade white beans made from dry beans for the can. It's about 2 cups cooked beans to a can.
This recipe pairs well as a bowl with Toasted Brown Rice, Steamed or roasted Vegetables like carrots and raw cabbage with a Tahini dressing and topped with nuts like sliced almonds. To steam carrots, slice in 1/4 inch slices and place in a pot with about 1/2 inch of water. Allow water to boil and cover pot with lid. Allow to cook for about 5 minutes until fork tender.