Pinto Beans -- a fabulous side dish

You need to try this recipe!  It's so simple, but it's simply fantastic.  It's another recipe from the Spoonriver Cookbook.  We ate this as a side dish to the left over Sweet Corn, Rice and Pumpkin Seed Loaf we had last night.  It is quick to prepare, healthy, and sooo tasty! If you want a complete meal idea, see suggested variations at the bottom of this page.

Oh, and I apologize for low quality pictures I've been posting lately-- my camera is broken and I have yet to get it repaired or find a replacement, and have been using a cell phone :-)

But seriously, try this recipe!

Ingredients

1/2 onion, finely diced
2 cloves garlic, minced
1 15 oz can pinto beans ( or 1.5 cups cooked beans, also could use kidney beans)
1 tablespoon soy sauce
4 tablespoons water
freshly ground black pepper
olive oil

Directions

Heat oil in pan, and cook onion for 5-10 minutes, or until beginning to brown.  Add garlic and cook for an additional 2 minutes.  Add beans, water, soy sauce, and pepper.  Cook until water is boiling and beans are heated through.

Suggested Variations (complete meal idea):

Saute onion, and garlic.  Add one or all of the following with the beans:  1/2 cup chopped Swiss chard, 1 medium zucchini, halved and sliced 1/4 inch thick, 1/4 cup toasted pumpkin seeds.  Serve over brown rice.