Ingredients
-
1
-
1/4
-
1
-
1
-
2
-
1/3
-
2
-
1/4
-
1/4
-
1
-
1
-
2
-
-
-
Directions
Pinto Beans and Prunes (Vegan),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…,used dried apricots, I thought I had prunes, but sadly, no. I served it over brown rice, possibly my favorite food in the world! Also, I cut the vinegar back to 1 Tbsp. I am not a huge fan of savory dishes with sweet spices, so I skipped the cinnamon and cloves, but did use the nutmeg. Loved it, thanks for sharing! Made for Ramadan 2013
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Steps
|
1
Done
|
Cook the Dried Beans *reserving* Some of the Liquid. |
|
2
Done
|
Heat Olive Oil in a Large Skillet or Saucepan. |
|
3
Done
|
Lightly Brown the Onions and Garlic For a Few Minutes. |
|
4
Done
|
Add All the Ingredients Except For the Beans and Simmer For About 15-20 Minutes or Until Onions and Prunes Are Soft. |
|
5
Done
|
Add the Drained Beans (and a Little Bean Broth to Thin the Sauce If Necessary.) Heat Through For a Few Minutes. |
