Simple and Fast Dinner

1 tablespoon coconut or olive oil

1 medium onion, peeled and diced

4 large garlic cloves, peeled and sliced thin

½ green pepper, cored and chopped

1 red pepper, cored and chopped

1 jalapeno pepper, chopped (including seeds)

1 pound 90-percent grass-fed lean ground beef

1 (15½ ounce) can organic pinto beans

½ teaspoon salt

Place a carbon-steel skillet over medium-high heat and add the oil. When the oil begins to shimmer, add the onion and cook, stirring once in a while until starting to brown around the edges (about 6 to 7 minutes). Add the garlic and peppers and cook until the garlic is fragrant, about 2 minutes. Add the ground beef and cook, breaking up with the edge of a wooden spoon, until it loses its pink color. Add the pinto beans along with the juice from the can, season with salt and cooking, stirring once in a while, until the beans are heated, about 3 minutes. Remove the pan from the heat and serve immediately.

May be served alone in a bowl, or served over cooked rice (organic brown, preferred) or egg noodles or whole-grain pasta. If you're being careful about carbs, serve over shredded romaine lettuce.

Serves 6

Nutrition values per serving: 211 calories (43.7 percent from fat), 10.2 g fat (3.4 g saturated fat), 14.3 g carbohydrates, 3.7 g sugars, 6.4 g fiber, 18.8 g protein, 49 mg cholesterol, 319 mg sodium.

Don Mauer