Pinto Beans And Prunes Vegan Food
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...
Provided by COOKGIRl
Categories Beans
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the dried beans *reserving* some of the liquid.
- Heat olive oil in a large skillet or saucepan.
- Lightly brown the onions and garlic for a few minutes.
- Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
- Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.
Nutrition Facts : Calories 503.8, Fat 19.2, SaturatedFat 2.8, Sodium 15.9, Carbohydrate 70.4, Fiber 13, Sugar 16.4, Protein 16.9
VEGAN COLLARD GREENS, PEPPERS, AND PINTO BEANS
Make and share this Vegan Collard Greens, Peppers, and Pinto Beans recipe from Food.com.
Provided by englishsettlement
Categories Collard Greens
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Rinse collard greens and rip off tough stems - rip into pieces and put in covered pan.
- Chop 1/2 tomato and 1/4 onion, add to collard greens along with 1/2 cup vegetable broth and 2 teaspoons molasses. Simmer for about 2 hours on low.
- Rinse pinto beans and put in another pot with the rest of the vegetable broth, molasses, and all the peppers (sliced) and the other 1/4 of onion.
- Only simmer long enough to heat up the ingredients (for firm peppers).
- Add the cooked collard greens and mix.
- Serve with cold sliced tomatoes.
Nutrition Facts : Calories 474.4, Fat 2.9, SaturatedFat 0.5, Sodium 65.3, Carbohydrate 94.2, Fiber 30.1, Sugar 20.7, Protein 26.6
SIMPLE BOILED GREAT NORTHERN BEANS/PINTO BEANS
This recipe is simple because it has multiple uses, as a meat extender for ground beef, ground pork or ground venison or elk. Also simple for freezing whenever you need and the start of wonderful refried beans. It is a wonderful fiber to include in your recipes
Provided by Montana Heart Song
Categories Beans
Time 4h20m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Wash and soak beans overnight if possible.
- Pick out any shriveled beans and throw away.
- Use a large stockpot.
- Put bay leaves,salt and soda with the beans.
- Cover and cook on low heat until tender.
- Stir once in a while and add water if necessary.
- Don't worry about any bean hulls floating.
- It depends on altitude how long to cook.
- I cook them four hours, on low to be nice and tender.
- Drain the beans. Save the water.
- Remove the bay leaves.
- Mash and add some of the water back into the beans. You do not want them dry, but moist.
- Add dried cilantro flakes.
- Note: Add hot pepper flakes if you want spicy.
- Add to raw ground beef, ground pork before freezing or cooking or other raw ground meats.
- Sack in two cup amounts in zip lock bags. This is a starter recipe in refried beans,just add lard, bacon grease and spices. This is a quick starter for vegetable soup.
Nutrition Facts : Calories 52.1, Fat 0.2, SaturatedFat 0.1, Sodium 300.1, Carbohydrate 9.3, Fiber 3.1, Protein 3.7
VEGAN SLOW-COOKER PINTO BEANS
I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.
Provided by Ex-Pat Mama
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
- Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
- Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
- Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.
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