Pinto Beans with Artichoke Hearts and Mushrooms

Recipe by Rita Rosenlieb
Facebook: A Healthy Life


  • 1 can pinto beans, 15oz
  • 1 cup artichoke hearts, chopped
  • 4oz. mushrooms, sliced
  • 1 onion, chopped
  • 1/2 cup bell pepper, chopped (I used a yellow bell pepper)
  • 1 tbsp. garlic, minced
  • 1 tbsp. Gilroy Garlic Balsamic
  • 1 tbsp. Pomegranate Balsamic
  • 2 tsp. Sun Dried Tomato Powder from Nick at
  • 1 tsp. Five Pepper Blend seasoning from Nick at


  1. In 1/2 cup water sauté all ingredients until warm, adding the balsamic about halfway through.
  2. Serve and Enjoy!

Leave a Comment

Your email address will not be published.