This rich and hearty Spanish-inspired breakfast dish is both extremely flavorful and nourishing. The dish offers warmth and depth and will quickly become a popular breakfast choice. If you are pressed for time in the mornings, it can be made a day or two ahead as it reheats well. In fact, we think it tastes even better when made like this, since it allows extra time for the rich flavors to develop. Serve on top of a slice of toast or alongside a crusty baguette. A sprinkle of shaved Parmesan and fresh parsley on top would go nicely too.
2 cups chicken or vegetable stock
1 small potato, diced
½ medium bell pepper, seeded and finely diced
1½ tsp. garlic powder
2 tbsp. sofrito
1 tsp. sazon, or a little more to taste
3 tbsp. tomato sauce
1 (14-oz.) can pinto beans
freshly squeezed lemon juice, to taste
salt and pepper, to taste
crusty bread or toast
1. Combine all the ingredients in a medium saucepan over medium heat. Boil until the vegetables are tender and cooked through, approximately 20 minutes.
2. Season with a squeeze of lemon juice and salt and black pepper, to taste.
3. Serve over or alongside crusty bread or toast if desired.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 23g
Total Fat 2g
Saturated Fat 0.02g
Polyunsaturated Fat 0.1g
Trans Fat 2g
Dietary Fiber 6g
Vitamin A 15% Daily Value
Vitamin C 66% Daily Value
Calcium 5% Daily Value
Iron 10% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here