Pinto Beans with Cherry Tomatoes
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A quick, flavorful dish with smoky seasonings.

Ingredients
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**Vegetables**

- 200g carrots (2 medium), sliced into rounds using mandolin
- 300g cherry tomatoes (2 cups), halved
- 3-4 cloves garlic, minced

**Proteins & Base**

- 1 can pinto beans, drained and rinsed
- 1 tablespoon olive oil

**Seasonings**

- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 2 tablespoons nutritional yeast
- Fresh ground black pepper to taste

Method
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1. **Prep Vegetables**

   - Slice carrots using mandolin
   - Halve cherry tomatoes
   - Mince garlic

2. **Cook Base**

   - Heat olive oil in pan over medium heat (350°F)
   - Add carrot rounds
   - Cook 5-7 minutes until carrots begin to soften

3. **Add Aromatics**

   - Add minced garlic and smoked paprika
   - Cook 30-60 seconds until fragrant

4. **Add Tomatoes**

   - Reduce heat to medium-low (300°F)
   - Add cherry tomatoes, chili flakes, and black pepper
   - Cook 3-4 minutes until tomatoes release juices

5. **Finish Dish**

   - Add drained and rinsed pinto beans
   - Sprinkle in nutritional yeast
   - Heat through 3-5 minutes

Notes
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- Makes approximately 2-3 servings
- Count bean can's sodium content against daily allowance
- Rinsing beans reduces sodium content