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 localspicery.com
- 1 tsp. Five Pepper Blend seasoning from Nick at localspicery.com
- In 1/2 cup water sauté all ingredients until warm, adding the balsamic about halfway through.
- Serve and Enjoy!