Something I Tried: Forks Over Knives Pinto Bean Stew with Spicy Cilantro Pesto

I recently made the pinto bean stew from the Forks Over Knives cookbook. It has a tomato broth with a deep, smoky flavor from ancho chiles. This was the first time I ever cooked with hominy, a corn product typical of Latin American cuisine. It comes canned, and all you have to do is drain, rinse, and go. The hominy has a flavor sort of like corn tortillas, and I really enjoyed it! You could probably also substitute fresh corn for the hominy, if you want to add some crunch. The cilantro pesto had sunflower seeds, jalapeno and some nooch. It added a necessary spice to the soup, so I would highly recommend making it! Pair this soup with chips, spicy salsa, and a Jarrito soda, and you're all set for an awesome meal!

Recipe Rating: Happy Face. Would Make Again.