(chopped leaves; for garnish)
Greek yogurt, plain, 2% M.F.
2 1/2 cup
Brown rice, medium-grain, dry
Vegetable stock/broth, low sodium
Heat a 5-quart or larger lidded Dutch oven over medium-high heat. Once hot, add the oil (it should melt and shimmer at once). Add the onion, bell pepper, jalapeno, and a pinch of kosher salt to the pan. Cook, stirring occasionally, until lightly browned; about 5 minutes.
Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
Add the minced garlic, bay leaves, cilantro stems, salt, cumin, and smoked paprika to the pot. Stir and cook for 60 to 90 seconds, until the garlic is fragrant.
Add the beans, stock, and passata. Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes.
Uncover the pot and turn the heat up to medium. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).
Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.