11/2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 teaspoon sea salt
16 ounces diced tomatoes
2 tablespoons red-wine vinegar
2 tablespoons red chili powder
3/4 tablespoon cumin
3 cups cooked pinto beans

Heat the oil in a heavy-bottomed pot, sauté the onion until transparent. Add the garlic and celery. Saute a few minutes longer.

Add the remaining ingredients, except the beans, and simmer for about 30 minutes. Add beans and continue to cook until heated through. Adjust consistency with water if needed.

Makes 4 servings.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator