Pinto Beans and Prunes (Vegan) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a quick and easy Mediterranean-inspired dish. Pink beans, cannellini or Great Northern beans can replace the pinto beans if you prefer. Turkish apricots, dates, raisins/currants can sub for prunes, too. From the cookbook 'Bean Banquet: from Boston to Bombay. Serve over pasta, brown rice, coucous, quinoa, etc accompanied by steamed vegetable of choice (we served the beans over whole wheat couscous with a side of freshly steamed green beans) or you may prefer a simple tossed green salad. Non-vegans may enjoy the bean mixture topped with a garnish of crumbled feta... Ingredients:
1 cup dried pink beans |
1/4 cup olive oil |
1 large yellow onion, diced |
1 garlic clove, mashed |
2 cups fresh tomatoes, diced (i tried 1 cup of fire-roasted canned tomatoes and 1 cup of leftover marinara sauce) or 2 cups canned diced tomatoes |
1/3 cup prune, pitted and diced small (reduced from 3/4 cup) |
2 tablespoons vinegar (vinegar was not specified but i tried raw apple cider ) |
1/4 cup apple juice or 1/4 cup apple cider |
1/4 teaspoon ground cinnamon |
1 dash ground cloves |
1 dash freshly grated nutmeg |
2 bay leaves |
salt, to taste |
white pepper, to taste |
fresh basil, cut into ribbons or fresh parsley, minced |
1/2 lemon, sliced |
Directions:
1. Cook the dried beans *reserving* some of the liquid.
2. Heat olive oil in a large skillet or saucepan.
3. Lightly brown the onions and garlic for a few minutes.
4. Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
5. Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.
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