This Pinto Bean and Vegetable Stir-Fry is a quick and satisfying meal, perfect for busy nights. Loaded with sautéed mushrooms, bell peppers, and broccoli, it's a flavourful and nutritious dish that's ready in no time, served over a bed of warm rice.
Stacie Vaughan is a seasoned home cook and the founder of Simply Stacie, a popular Canadian food blog where she shares easy, comforting family recipes. Based in Pembroke, Ontario, Stacie has been bringing the warmth of home cooking to kitchens around the world since 2008.
1 tbsp canola oil
1 sweet onion, thinly sliced
1 (227 g) package sliced cremini mushrooms
1 red pepper, sliced
1 green pepper, sliced
1 head of broccoli, chopped into florets
1 can (540 mL / 19 fl oz) Canadian pinto beans, drained and rinsed
¼ cup soy sauce
1 tsp garlic powder
Salt & pepper, to taste
4 cups cooked rice (white or brown)
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