2 Tbsp olive oil
1 onion, diced
1 carrot, diced
2 stalks celery, diced
¼ cup thinly sliced fresh sage
1 Tbsp finely chopped fresh rosemary
2 cloves garlic, minced
2 can pinto beans (19oz), drained and rinsed
1 cup sodium-reduced chicken broth
4 cup baby spinach
2 Tbsp The Original Louisiana Brand Hot Sauce
1 cup shredded Cheddar cheese
1. Heat oil in large skillet set over medium heat; cook onion, carrot, celery, sage, rosemary and garlic for 3 to 5 minutes or until slightly softened. Stir in beans and broth; bring to boil.
2. Reduce heat to medium-low; simmer for 5 to 8 minutes or until vegetables are tender and beans absorb most of the liquid. Stir in spinach and hot sauce; cook for 1 to 2 minutes or until spinach is starting to wilt.
3. Serve beans with sprinkle of cheese over top.