Forget BLOOD SUGAR! Just 1 plate and you’ll be thankful! This is a real treasure!

Season and simmer: Season the vegetables with paprika and salt to taste. Add the chopped tomatoes to the pan and simmer for an additional 1-2 minutes.

Add the beans and broth: Add the cooked beans and about 1 cup of the reserved cooking liquid to the pan with the vegetables. Mash about ¼ of the beans with a potato masher or immersion blender to thicken the stew slightly. Simmer for an additional 2-3 minutes, or until heated through.

Serve: Garnish with chopped fresh coriander and minced garlic (optional) and serve immediately.

Tips:

You can add other vegetables to this dish, such as chopped carrots, bell peppers, or potatoes.

If you don’t have fresh coriander, you can substitute it with dried coriander.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until warmed through.