2 cups dry pinto beans soaked overnight, or

1 large can pinto beans, rinsed and drained

3 tbsp olive oil

1 large onion, diced

1 small green or red bell pepper, diced

1 stalk celery, diced

1 small carrot, diced

1 tsp red pepper flakes (optional)

½ tsp smoked paprika

¼ tsp cinnamon

2 cloves garlic, minced

1 tbsp tomato paste,

1 cup water

2 tsp salt

1 tbsp sugar

½ cup chopped fresh parsley, for garnish

1 lemon, thinly sliced, for garnish

If using soaked dry beans, rinse and cook in frsh cold water until tender, drain set aside. If using canned beans rinse under running water, drain set aside.

In a large pot heat the olive oil, add all the prepped veggies and spices, saute until soft over medium heat. Mix the tomato paste with the one cup of water, pour over veggies, add the beans, salt and sugar, stir to coat. Cover with lid, simmer on low heat until everything cooks completely, and the beans absorb all the liquid and flavor.

Remove from heat, cool covered at least to room temperature. Move to a serving platter, garnish with chopped parsley and lemon slices. Enjoy!