1 29 oz.Can Black Beans
1 29 oz. Can Pinto Beans
1 Can Progresso Lentil Soup
1 Cup Tri-Color or your choice Quinoa
1-3 Jalapeño Peppers, Thin Sliced (Optional)
Chopped Red Onion, Rinsed
Rinse the quinoa and set aside. Drain the liquid from the beans into a two-quart sauce pan. Set the beans aside. I remove about a 1/4 cup of each type of drained bean to save for salads. Bring the liquid to a boil and add the quinoa. Add a bit of each pepper, garlic salt, and jalapeños (optional) to taste. Lower the heat to a gentle simmer, stir and cover. Cook the quinoa for about 15 minutes, stirring periodically. Add the beans and bring the mix back to a boil. Reduce and simmer until the quinoa is tender (about 15-25 minutes depending on the type of quinoa used). Serve with red onion garnish or top with vegan cheese. Some nice variations may include adding cilantro, chives, bell peppers, or a gourmet mushroom mix. Savor it well!