Vegan Bean Picadillo

.5 cup, packed Raisins
2 cup Vegetable Broth
2 tbsp Grapeseed Oil
3 clove Garlic
2 cup, chopped Onions, raw
1 dash Salt
1 tsp Crushed Red Pepper Flakes (by SHERILG)
1 tbsp Chili powder
2 tsp Cumin seed
3.5 cup Hunt's Fire Roasted Diced Tomato
.15 cup Tomato Paste
2 cup Beans, red kidney
2 cup Beans - Bush's Black Beans Reduced Sodium
2 cup Pinto Bean, Great Value
4 tbsp Cilantro, raw
6 serving Spanish Olives w/pimento - 2 Olives
2 tbsp, drained Capers, canned

Chef Notes: Use your favorite canned beans or tomatoes to clean out your pantry! - Can your fresh tomatoes in the summer to use in the winter!
All ingredient above can be purchased reasonably at Aldi Markets (they even carry organic beans) or any market of your choice. We love this served over mashed cauliflower or mashed parsnips and along side a Green Salad.

In a small bowl, cover the raisins with the hot water. Let soak.
2 Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onion just starts to turn translucent, about 3 minutes. Add the ground chiles and cumin cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
3 Stir in the crushed tomatoes, beans, olives, capers, and raisins with their soaking liquid. Bring to a boil, then reduce the heat and simmer for 5 minutes.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user OUTRAGE20.