Serve these fully loaded cowboy beans with barbecue ribs, chicken or steak.
|2 Tbsp||olive oil|
|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.