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Beans for Dinner

I decided to make vegetarian beans for dinner as a satisfying, hearty meal. The process started by soaking the pinto beans overnight. Next, I sauteed onions, followed by garlic and tomato paste. Browning the tomato paste a little adds flavor.
I was, to my great surprise, out of chicken stock. For the first time in several years, I bought vegetable stock at the store, to which I added the pinto beans and fixings. The Dutch oven went onto the stove for a couple of hours. The result was just the sort of belly-warming meal that I had hoped for.
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