Costa Rican Potatoes and Beans

Ingredients

½-1 cup veggie broth

1 onion, diced

½ tsp. fresh garlic, minced

1 jalapeno pepper, deseeded and minced

2 ½ cups fresh tomatoes, diced

4 cups packed, chopped spinach

3 cups potatoes, cooked and cubed

1-15 oz. can black beans, drained and rinsed

1 cilantro bunch, for garnish

Fresh ground black pepper, to taste

Directions

1. Place ½ of the vegetable broth in a large non-stick frying pan.

2. Add the onion, jalapeno, and garlic.

3. Cook over a medium heat, stirring frequently, until vegetables are very soft, adding the rest of the veggie broth if necessary.

4. Add the tomatoes, cilantro, and black pepper.

5. Cook uncovered over a low heat, stirring occasionally, for an additional 15 minutes.

6. Season to taste with hot sauce.