Puerto Rican Beans and Potatoes

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, finely chopped
1 russet potato, small dice
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1-1/2 cup pinto beans
water or vegetable stock
2/3 cup tomato sauce
1 teaspoon agave
juice of half a lime
salt and black pepper, to taste
2 tablespoons cilantro, chopped
1 avocado, sliced
lime wedges

Cook onion, garlic, and jalapeno in the oil and add the red bell pepper, potato, cumin, smoked paprika, and bay leaves. Stir for a few minutes and add enough water to cover the vegetables and the tomato sauce. Cover and simmer until potatoes are tender. Add the beans and remove the bay leaves.

Before removing from heat, stir in agave and lime juice.

To serve, garnish with avocado, cilantro, and lime. Serve with long grain brown rice or fresh tortillas.