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Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 2 tablespoons unsalted tomato paste
• 1 tablespoon dried oregano
• 2 teaspoons curry powder
• 1¼ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• 1 cup canned white or yellow hominy, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 1 cup (240 milliliters) unsalted vegetable stock

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and sauté 4 to 5 minutes until soft.
2. Stir in garlic and sauté 30 to 60 seconds until fragrant.
3. Add tomato paste, oregano, curry powder, salt, pepper and red pepper flakes and stir to combine.
4. Stir in hominy, pinto beans and vegetable stock and bring to a boil.
5. Reduce heat and simmer for 10 to 15 minutes, stirring frequently, until liquid is mostly absorbed. Serve immediately.

NUTRITION FACTS

PER SERVING: 142 calories, 6g total fat, 1g saturated fat, 0mg cholesterol, 496mg sodium, 19g carbohydrate, 5g fiber, 2g sugar, 4g protein, N/A potassium, N/A phosphorus