Serve these quick, high-flavored stews over Simple Baked Sweet Potatoes, with A Pot of Rice, or on a bed of quinoa or other cooked grains.
- 2 tablespoons olive oil
- 6 scallions, sliced, white and green parts divided
- Spices
- 2 cans (15-16 oz each) Beans, undrained
- 1 can (14.5 oz) petite-diced tomatoes
- Chopped Fresh Herbs
Heat oil over medium-high heat in a large skillet. Add scallion whites; sauté until softened, 3 to 4 minutes. Add Spices; cook until fragrant, a minute or so. Add Beans and tomatoes and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, until liquid thickens to stew consistency (beans will just start to stick to pan bottom), 10 to 12 minutes. Stir in Chopped Fresh Herbs, Serve with scallion greens passed separately.