SERVES: 2 large servings

Ingredients

1 tablespoon olive oil

2 cups diced yukon gold potatoes (about 3/4-pounds potatoes)

2 cloves garlic, minced

1/4 cup dry white wine

1cup cooked navy beans, drained and rinsed if using canned

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 to 1 teaspoon crushed red pepper flakes

1 28-ounce can Fire Roasted Crushed Tomatoes

1/2 cup to 1 cup low-sodium vegetable broth

1 tablespoon olive oil

1/2 cup shredded parmesan (see note)

Salt, to taste

2 cups cooked brown rice, for serving

Directions

Step 1: Heat a 12 inch pan over medium-low heat. Add olive oil and swirl around the pan. Then add the potatoes and spread into a single layer. Cook until the potatoes easily pull away from the pan, about 4 to 5 minutes. Stir and cook potatoes for another 3 to 4 minutes until the potatoes are golden and almost tender. Add in the garlic. Cook for another minute or so, just until fragrant.

Step 2: Pour in the white wine, scraping up any potato bits that may be stuck to the bottom. Then add in the white beans, smoked paprika, garlic powder, onion powder, and 1/2 teaspoon crushed red pepper. Stir until the spices coat the potatoes and beans evenly.

Step 3: Add the crushed tomatoes, bring to a boil, and reduce heat to low. Cook until the sauce begins to thicken and the potatoes are just tender, 6 to 8 minutes. If you desire a thinner, sauce-like texture, stir in vegetable broth as needed.

Step 4: Finish the dish with the 1 tablespoon olive oil, parmesan, and salt to taste. Divide grains into two bowls and spoon the bean mixture on top.