FIRST: Get your ingredients ready.

STEP 1: Warm up olive oil in a large pan. When the oil is hot, add the chopped vegetables and fry on medium heat for 3 - 5 minutes.

STEP 2: Finely chop sage, rosemary, and garlic, and add to the pan. Add red pepper flakes and fry for one more minute.

STEP 3: Add the canned tomatoes, and rinsed canned pinto beans.

STEP 4: Stir and simmer for about 20 minutes, until you reach your desired consistency.

STEP 5: Taste the bean stew, adjust for salt and pepper before serving with bread, on pasta, couscous, polenta, or with your favorite grain.

STEP 6: Sprinkle with freshly chopped parsley on top, and if you like, a drizzle of good quality extra virgin olive oil.

STEP 7: Let the cake cool down for 10 minutes in the cake pan before transferring it onto a wire rack to cool down completely.

Optionally, dust with powdered sugar or drizzle with our lemon glaze.

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BEAN STEW

This bean stew is easy, fulfilling, and delicious, made with simple ingredients you might already have in your pantry.

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