2 cups pinto beans 2 cups diced tomatoes 6 cups vegetable stock 1 large yellow onion 1 yellow pepper 1 red pepper 1 green pepper 1 tbsp ground cumin ¼ cup fresh cilantro 3 tbsps olive oil 1 tsp maple syrup Sea salt, to taste Black pepper, to taste
Brown rice or quinoa (optional)
Bring olive oil to medium heat in heavy- bottom pot.
Slice onions and cook for five minutes, or until caramelized.
Slice peppers and add, cooking for five more minutes.
Add tomatoes and beans and cook for five minutes, combining well.
Add cumin, maple syrup, sea salt, and black pepper and stir well.
Pour six cups vegetable stock over top, turn to high heat, and bring to boil.
Once stock comes to a boil, reduce to low heat, cover, and simmer for an hour.
Wash cilantro, pat dry, chop, and use as garnish. Serve as-is or over brown rice or quinoa.