Serve these fully loaded cowboy beans with barbecue ribs, chicken or steak.
Serve these fully loaded cowboy beans with barbecue ribs, chicken or steak.
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 1 | onion, diced |
| 1 | carrot, diced |
| 2 | stalks celery, diced |
| ¼ cup | thinly sliced fresh sage |
| 1 Tbsp | finely chopped fresh rosemary |
| 2 | cloves garlic, minced |
| 2 can | pinto beans (19oz), drained and rinsed |
| 1 cup | sodium-reduced chicken broth |
| 4 cup | baby spinach |
| 2 Tbsp | The Original Louisiana Brand Hot Sauce |
| 1 cup | shredded Cheddar cheese |
Heat oil in large skillet set over medium heat; cook onion, carrot, celery, sage, rosemary and garlic for 3 to 5 minutes or until slightly softened. Stir in beans and broth; bring to boil.
Reduce heat to medium-low; simmer for 5 to 8 minutes or until vegetables are tender and beans absorb most of the liquid. Stir in spinach and hot sauce; cook for 1 to 2 minutes or until spinach is starting to wilt.
Serve beans with sprinkle of cheese over top.
