By Carly Schuna
This is a dish that’s both healthy and reminiscent of comfort food. You can use any type of bean or legume in this recipe (I used navy beans that I had soaked and cooked the day before) and flavor with any kind of spice—I chose smoked paprika to enhance the flavor of the raw ketchup.
Stovetop Ketchup Beans
1 T. olive oil
1/2 small onion
1 small carrot
1 c. cooked beans
3/4 tsp. smoked paprika
2 T. Rejuvenative raw, organic, live, cultured ketchup
- Chop the onion, carrot, and scallions into small pieces.
- Warm a small pot on the stove, and pour in the olive oil. When it's hot, add the onion and carrot.
- Sauté the vegetables for about five minutes, until they are soft, and then add the scallions. Cook for another minute or two, stirring occasionally.
- Add the cooked beans and paprika. If the mixture is too thick, dilute it with water.
- Continue cooking until the mixture is evenly combined and everything is warm. Take the beans off the heat, and stir in the ketchup. Serve the beans with a fresh green salad and toast, brown rice, or another whole grain.